A classic egg salad recipe is delicious on its own, but its velvety taste and texture make it a blank canvas for adding even more flavor. For example, try spicing it up with some diced jalapeños or giving it a tangy bite with some pickle juice. But if you want to turn your egg salad into a masterpiece, you're going to love celeb chef Alton Brown's take on this dish.
The "Good Eats" host uses chopped-up hard-boiled eggs and his all-time favorite brand of mayo — Duke's Mayonnaise — but that's not all: Brown then transforms this creamy sandwich filling into a " breakfast egg salad " by adding bacon fat and chopped bacon to the mix. Eggs and bacon are a dynamic duo and beloved breakfast combo, so it should come as no surprise that Brown's bacon additions are a savory flavor bonus. The fried pork will add a smoky, sweet depth to your egg salad, along with a crispy texture that complements the smooth, rich taste of the eggs, mayo, chopped red onions, and herbs.
When and how to add bacon fat to your egg salad Bacon fat enhances and intensifies the flavor of those chopped-up bits of bacon in your egg salad, so don't skimp on the salty grease. (A little goes a long way, though, so don't go overboard or you'll end up with a greasy dish.) There is one exception to this don't-skimp recommendation: If you're going to serve your egg salad cold, the rendered bacon fat will settle and solidify and look like lard chunks.
Not only is this unappetizing, but it will also mess with the sala.