Recipe of the week – Magical Egg Salad

The secret ingredient in this tangy egg salad recipe? Steak sauce! You’ll be surprised how much of a difference it makes.

Test Kitchen Tips

“This egg salad has a savory tang that just hits right,” according to culinary producer and test kitchen expert Nicole McLaughlin. Here are some tips and tricks from Nicole:

Everyone has their favorite way to make hard-boiled eggs. Here’s how Nicole does it: Place the eggs in cold water, bring the water to a boil, then reduce to a simmer and cook for nine minutes. Remove them from the heat, let them sit for about one minute, then shock them in ice water and peel.
Once you’re finished mixing up the ingredients, give the egg salad a taste. This way, you won’t over or under season with salt and pepper.
Nicole likes to serve her egg salad with crunchy lettuce between two slices of lightly toasted bread. The perfect basic egg salad sandwich!

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

Directions

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.