Magical Egg Salad

Name: Magical Egg Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 pinch cayenne pepper; 2 Tbsps Dijon mustard; 0 teaspoons dried dill weed; 5 eggs; 2 servings salt and ground black pepper to taste; 3 Tbsps mayonnaise; 0 teaspoons paprika; 1 teaspoon steak sauce; 2 Tbsps sweet pickle relish

Magical Egg Salad is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 2 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 333 calories, 15g of protein, and 27g of fat. Many people really liked this main course. A mixture of pickle relish, salt and ground pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove eggs from hot water, cool under cold running water, and peel.

Ingredients you will need

Water

Egg

Chop eggs and transfer to a large bowl.

Ingredients you will need

Egg

Equipment you will use

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.

Ingredients you will need

Salt And Pepper