Gather ’round foodies, as I take you on a culinary adventure that’s close to my heart. Food has a unique way of bringing back cherished memories, and today, I want to share with you a delightful recipe that reminds me of lazy Sunday brunches with my dear friend Elissa. This Creamy Egg Salad is not just a dish; it’s a trip down memory lane.
How to Prepare Creamy Egg Salad
Ingredients for Creamy Egg Salad
- 5 eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon steak sauce
- ¼ teaspoon paprika
- ¼ teaspoon dried dill weed
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Directions for Creamy Egg Salad
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then remove the saucepan from heat and let the eggs sit in hot water for 15 minutes.
- After 15 minutes, carefully remove the eggs from hot water and cool them under cold running water. Once cooled, peel the eggs.
- Chop the peeled eggs and transfer them to a large bowl.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dried dill weed.
- Gently fold the mayo mixture into the chopped eggs until well combined. Season the mixture with salt and ground black pepper to taste.
- If desired, cover the bowl and refrigerate the egg salad until it’s nicely chilled.
- Before serving, give your egg salad a final touch by sprinkling a pinch of cayenne pepper on top.
Frequently Asked Questions
1. Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt adds a tangy twist and creaminess to the egg salad, making it a healthier alternative.
2. What’s the best way to serve this egg salad?
This egg salad is incredibly versatile. Serve it on toasted bread for a classic sandwich, over a bed of fresh greens, or as a dip with crackers.
3. Can I make the egg salad ahead of time?
Definitely! Making it ahead allows the flavors to meld. Just be sure to store it in an airtight container in the refrigerator.
4. I’m not a fan of pickles. Can I omit the relish?
Of course! Feel free to leave out the relish if it’s not your thing. You can add a bit of finely chopped celery for a crunchy element.
5. What other seasonings can I experiment with?
Get creative with your seasonings! Try adding a touch of curry powder for an exotic twist or some chopped fresh herbs like chives and parsley.
6. How do I prevent the egg salad from becoming too runny?
To avoid excessive moisture, make sure to drain the relish and pat the chopped eggs dry before mixing in the other ingredients.
There you have it, my lovely readers – a cherished recipe that warms both the heart and the taste buds. Until next time, keep cooking and making memories in your kitchen!
Stay delicious!
Creamy Egg Salad
Ingredients
- 5 eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon steak sauce
- ¼ teaspoon paprika
- ¼ teaspoon dried dill weed
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
- 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.
