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Magical Egg Salad

Magical Egg Salad

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Creamy egg salad with a little tang.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 537 mg
  • 179%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Chop eggs and transfer to a large bowl.
  3. Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  4. Sprinkle with cayenne pepper before serving.
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PLEASE FELLOW AR USERS, PLEASE DO NOT RATE A DISH WHEN YOU HAVE ALTERED THE RECIPE AS IT DOES LITTLE TO HELP OTHERS THAT WISH TO TRY A POSTED RECIPE. :D Don't want to come off like a butt but it drives me nuts to see a posted recipe than a user saying deleted this/added that/changed this to that UGH I made it as listed and while magical is not the word I would use I would call it a refreshing twist to the standard egg salad recipe. The addition of steak sauce brought a nice flip to the standard and came off well. I would definitely use this again. I substituted boiled fish heads for eggs and added a light balsamic glaze while mixing JUST KIDDING I followed it as listed and it was pretty good.


Excellent. I didnt have sweet relish opened and didnt want to struggle with the big jar for such a little bit so I chopped up a big dill pickle and used it. This was good and a new twist on egg salad.

Kristen K.

This was way better than the mayo-relish-s&p egg salad I usually make. The dijon mustard and splash of steak sauce give it a little tang and a lot of taste (I omitted cayenne for my toddler, so no comment on that). The only thing I might add next time is a bit of diced onion. Thanks Emily!