Alton Brown Breakfast Egg Salad

This delicious and creamy breakfast egg salad, inspired by Alton Brown, is a quick and easy way to start your day. With crispy bacon, a hint of spice, and fresh herbs, it’s packed with flavor. Enjoy it on toast, in a sandwich, or as a side—simple ingredients, big taste! Perfect for a hearty, satisfying breakfast.

Recipe Ingredients:

• 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

How To Make Breakfast Egg Salad?

1. Boil the eggs: Fill a 4-quart (3.8L) saucepan halfway with water and bring to a boil over medium-high heat. Carefully lower the eggs into the water using a slotted spoon. Reduce heat to maintain a gentle simmer and cook for 12 minutes. Prepare a bowl with ice water.
2. Cook the bacon: While the eggs cook, fry the bacon in a medium skillet over medium heat until crispy (about 10 minutes). Transfer to a paper towel-lined plate and reserve 2 teaspoons of bacon fat.
3. Cool and peel the eggs: Once the eggs are done, transfer them to the ice bath. Let them sit for a few minutes, then peel under running water. Roughly chop the eggs and place them in a large mixing bowl.
4. Mix the egg salad: Add mayonnaise, mustard powder, lemon juice, hot sauce, red onion, parsley, chives, salt, pepper, and the reserved bacon fat to the chopped eggs. Gently fold everything together using a silicone spatula.
5. Serve and store: Enjoy immediately over toast, garnished with extra chives, or refrigerate for later. Best consumed within 3 days.

Recipe Tips:

• Use fresh eggs for the best taste: Older eggs can have a rubbery texture after boiling. Fresh eggs make a creamier and more flavorful egg salad.
• Chop eggs carefully: Too small, and the salad becomes mushy; too big, and it won’t mix well. Aim for bite-sized pieces.
• Save the bacon fat: Mixing a little bacon fat into the salad enhances the flavor and gives it a subtle smoky richness.
• Adjust the spice level: If you prefer a milder flavor, reduce or skip the hot sauce. For extra heat, add a pinch of cayenne pepper.
• Let it chill for better flavor: Letting the salad sit in the fridge for at least 30 minutes allows the flavors to blend beautifully.

How To Store Leftovers?

First, let the leftover egg salad cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days. Stir before serving to refresh the texture.

Nutrition Facts

• Calories: 400​
• Total Fat: 35g​
• Saturated Fat: 10g​
• Cholesterol: 375mg​
• Sodium: 700mg​
• Potassium: 250mg​
• Total Carbohydrate: 2g​
• Dietary Fiber: 0g​
• Sugars: 1g​
• Protein: 15g​

Check out More Recipes:

• Alton Brown Eggs Benedict
• Alton Brown The Final Fried Eggs
• Alton Brown Scrambled Eggs