Breakfast Egg Salad
ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software
- 6 large chicken eggs
- 4 slices bacon
- 6 tablespoons quality mayonnaise we like Duke's
- 1 teaspoon
mustard powder - 3 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons hot sauce we like Frank's
- 3 tablespoons chopped red onion
- 1 tablespoon chopped parsley
- 2 tablespoons chopped chives, plus more for serving
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Specialized Hardware
spider or slotted spoon
ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 4 servings
Procedure
- To cook the eggs, either use our steam method, or use the method our culinary producer Lynne Calamia swears by for peelability: Fill a 4-quart saucepan halfway up with water then bring to a boil over medium-high heat. Remove the eggs from the fridge and carefully submerge in the water using a spider or slotted spoon. Reduce the heat as needed to maintain a steady simmer and set your timer for 12 minutes. Have a large bowl filled with ice water standing by.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, about 10 minutes. Remove from the pan to a paper towel lined plate and reserve 2 teaspoons of the rendered fat.
- When the 12 minutes are up, use the spider, or slotted spoon to evacuate the eggs to the ice bath. As soon as they're cool enough to handle, peel under cool running water. Then, roughly chop and move the eggs to a large mixing bowl.
- Add the mayonnaise, mustard, lemon juice, hot sauce, red onion, parsley, chives, salt, pepper, and the reserved bacon fat to the eggs and gently fold together with a silicone spatula or large spoon.
- Serve immediately over toast and garnish with more chives, or refrigerate for later use. (Best used within three days.)
