As a little girl, I remember weekends at my grandmother’s house. She lived in the countryside, surrounded by a close-knit community of neighbors, friends, and family. One sunny afternoon, after a long travel visit to her quaint home, she served a delicious, tangy egg salad sandwich. I was intrigued by its unique flavor, which was distinctively different from the egg salads I had tasted before.
The secret, she whispered, was a special ingredient she had learned from a friend during her travels abroad. Fast forward to today, and I am thrilled to share that secret ingredient with you. It’s none other than – steak sauce! A surprising twist that takes the classic egg salad sandwich recipe to a whole new level.
How to Prepare the Best Egg Salad Sandwich
Ingredients for Egg Salad Sandwich
- 5 large eggs
- 3 tablespoons of creamy mayonnaise
- 2 tablespoons of zesty Dijon mustard
- 2 tablespoons of sweet pickle relish
- 1 teaspoon of steak sauce for that unexpected tang
- A sprinkle of paprika (about 1/4 teaspoon)
- 1/4 teaspoon of aromatic dried dill weed
- Salt and freshly ground black pepper, to taste
- A hint of cayenne pepper for an extra kick
Directions for Egg Salad Sandwich
- Begin by placing the eggs in a deep saucepan and cover them entirely with water. Let it come to a rolling boil. Once boiling, remove from heat and allow the eggs to stand in this hot water for about 15 minutes.
- Drain the hot water and run cold water over the eggs to cool them down. Once cooled, peel the eggs.
- Using a knife, chop the eggs finely and transfer them to a mixing bowl.
- Add in the mayonnaise, Dijon mustard, pickle relish, steak sauce, paprika, and dill to the eggs. Mix thoroughly. Season the mixture with salt and black pepper as per your taste. For an enhanced flavor profile, refrigerate for an hour before serving.
- Just before serving, sprinkle the cayenne pepper on top. Serve between lightly toasted bread slices, possibly with crunchy lettuce for added texture and freshness.
What’s the secret behind the tangy flavor of this egg salad?
The tangy twist in this egg salad recipe comes from the steak sauce. It provides an unexpected, yet delightful zing to the classic egg salad.
Can I replace the steak sauce with something else?
While the steak sauce offers a unique flavor, if you don’t have it on hand, you can try Worcestershire sauce or a tangy BBQ sauce as an alternative. However, the flavor profile may vary slightly.
How can I ensure my hard-boiled eggs are easy to peel?
Start by placing the eggs in cold water, then bring it to a boil. Once boiling, reduce the heat and simmer for nine minutes. Afterward, place them in ice-cold water, which helps in easy peeling.
What bread is best for an egg salad sandwich?
Lightly toasted slices of whole grain or white bread complement the egg salad well. However, feel free to use your favorite bread or even wraps and croissants.
Can I add any vegetables to this egg salad?
Absolutely! Many people enjoy adding finely chopped celery, onions, or bell pepper for added crunch and flavor.
Is the dill weed essential for this recipe?
While dill weed offers a distinctive flavor, if you’re not a fan, you can omit it or replace it with another herb of your choice, like parsley or chives.
How long can I store the prepared egg salad in the refrigerator?
When stored in an airtight container, the egg salad should stay fresh for up to 3 days in the refrigerator.
Why does my egg salad turn out too watery?
If your egg salad is watery, it might be due to excess moisture from the pickle relish or the eggs themselves. Ensure you drain the relish well, and if you’re adding any other wet ingredients, be mindful of their moisture content.
Can I use a food processor to mix the ingredients?
While you can use a food processor for a smoother consistency, manually chopping and mixing helps maintain the chunky texture that many people love in an egg salad.
Is this egg salad sandwich recipe spicy?
The touch of cayenne pepper does add a hint of spice. If you’re not keen on spicy foods, you can omit the cayenne or adjust according to your preference.
Best Egg Salad
- 5 eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon steak sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill weed
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 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.
- Chop eggs and transfer to a large bowl.
- 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.
- Sprinkle with cayenne pepper before serving.