Recipe by Emily
"Creamy egg salad with a little tang."
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sweet pickle relish
dried dill weed
salt and ground black pepper to taste
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.
I was intrigued about the unique combination of ingredients in this egg salad recipe, but in the end it just didn’t appeal to me. Apparently what intrigued me, the combination of sweet pickle relish, Dijon (way too much of it at that), steak sauce and dill wasn’t a good combination for me. It’s always interesting to try something “outside the box” but in this case I’m glad I only made a small batch of this.
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.
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!
This recipe was awesome, I intended on sharing with a friend, but ended up eating all myself!
this is delicious although I had to increase wet ingredients for more moisture. I used potato masher to chop up the eggs to save time. Flavors went well together. Not your usual boring egg salad. Give it a try!
super quick and easy and it's creamy and delicious - I didn't have steak sauce so I used 1 tsp of worcestshire sauce + 1 tbs bbq sauce. Hint: Instead of chopping the eggs, just use a potato masher. I should have cooked the eggs for 1 or 2 minutes longer because part of the whites peeled off with the shell.
This is an excellant recipe. The only change - I added some chopped onion. I loved the extra flavor the mustand and the stake sauce gave it. I am sure I will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Magical Egg Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 366
** Calories from Fat: 261
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