Sandra This creamy, smoky Alton Brown Egg Salad is made with steamed eggs, crisp bacon, and Duke’s mayonnaise, ready in just 35 minutes. The secret lies in using rendered bacon fat to emulsify the dressing, adding a deep savory richness you simply cannot get from mayonnaise alone. I realized after one bite that this isn’t just lunch—it’s a breakfast-worthy masterpiece.
The Secret To Getting It Right
I used to dread making egg salad because peeling the eggs was such a gamble; half the white would come off with the shell, leaving me with a cratered mess. Alton Brown’s steaming method completely changed that for me. By steaming the eggs for exactly 12 minutes instead of boiling them, the shells practically slip off in one piece, even if you are using fresh grocery store eggs.
The other game-changer here is the bacon fat. I admit I was skeptical about pouring warm grease into mayonnaise, thinking it might separate or taste heavy. Instead, whisking that liquid gold into the dressing creates a silky, umami-packed emulsion that bridges the gap between the sharp mustard and the rich yolks.
Alton Brown Egg Salad Ingredients
- 6 large eggs (fresh is fine)
- 4 slices bacon
- 6 tbsp mayonnaise (Duke’s is preferred)
- 3 tbsp red onion, finely chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- 3 tsp fresh lemon juice
- 1 1/2 tsp hot sauce (like Frank’s RedHot)
- 1 tsp dry mustard powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- Ice water (for the bath)
How To Make Alton Brown Egg Salad
- Steam the eggs: Fill a pot with one inch of water and bring it to a boil over high heat. Place a steamer basket inside. Carefully lower the eggs into the basket, cover the pot tightly, and reduce heat to medium-high. Steam for exactly 12 minutes.
- Chill the eggs: While the eggs cook, prepare a large bowl filled with water and ice. When the 12 minutes are up, immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes.
- Cook the bacon: While eggs are cooling, fry the bacon in a skillet over medium heat until crisp (about 10 minutes). Remove bacon to a paper towel-lined plate, but reserve 2 teaspoons of the rendered liquid fat from the pan. Crumble the bacon once cool.
- Peel and chop: Crack the cooled egg shells all over and peel them under cool running water. Roughly chop the eggs and place them in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, dry mustard, lemon juice, hot sauce, salt, pepper, and the reserved warm bacon fat until smooth.
- Assemble: Pour the dressing over the chopped eggs. Add the red onion, parsley, chives, and crumbled bacon. Gently fold everything together with a silicone spatula until combined.
Recipe Tips
- Don’t skip the steam: Steaming is gentler than boiling and prevents the green ring from forming around the yolk while making peeling effortless.
- Use Duke’s Mayonnaise: Alton specifically recommends Duke’s because it has no added sugar and a higher egg yolk content, which balances the acidity of the lemon juice.
- Chop while warm: If you can peel the eggs while they are still slightly warm (but cool enough to handle), they absorb the dressing better than ice-cold eggs.
- The onion trick: If your red onion tastes too sharp, soak the chopped pieces in ice water for 10 minutes and drain them before adding to the salad.
What To Serve With Egg Salad
This recipe is robust enough to stand alone on toasted sourdough or rye bread, which holds up well against the creamy dressing. For a lighter option, serve it inside crisp romaine lettuce boats or alongside buttery crackers as a dip. The smoky bacon flavor also pairs perfectly with sliced avocado or a side of fresh tomato slices.
How To Store
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Because of the mayonnaise and bacon fat, this recipe does not freeze well; freezing will cause the sauce to separate and the texture to become watery.
FAQs
Can I boil the eggs if I don’t have a steamer basket?
Yes. Place eggs in boiling water, lower the heat to a simmer, and cook for 11-12 minutes. However, steaming is superior for easy peeling.
What if I don’t eat bacon?
You can omit the bacon and the rendered fat. To replace the fat’s richness, simply add an extra teaspoon of mayonnaise or a splash of olive oil.
Why is there mustard powder instead of prepared mustard?
Dry mustard powder provides a clean, sharp heat without adding extra liquid or vinegar flavor that would alter the consistency of the dressing.
Can I make this ahead of time?
Yes, the flavors actually meld better after sitting for an hour. However, if making it a day ahead, the bacon may lose some of its crispness.
Nutrition
- Calories: 380
- Total Fat: 32g
- Saturated Fat: 8g
- Cholesterol: 340mg
- Sodium: 580mg
- Total Carbohydrate: 4g
- Protein: 16g
Try More Recipes:
Alton Brown Egg Salad Recipe
Description
A zesty and smoky egg salad that elevates the classic lunch staple by using precision-steamed eggs and a warm bacon-fat infused dressing for unparalleled richness.
Ingredients
Instructions
- Steam the eggs for exactly 12 minutes in a steamer basket over boiling water to ensure the yolks are set but creamy and the shells are easy to remove.
- Shock the eggs in a bowl of ice water for at least 5 minutes to halt the cooking process and prevent the formation of a gray sulfur ring around the yolk.
- Fry the bacon over medium heat until crisp, then remove to a paper towel while reserving exactly 2 teaspoons of the warm rendered fat.
- Peel and roughly chop the cooled eggs, placing them into a large mixing bowl.
- Whisk the mayonnaise, dry mustard, lemon juice, hot sauce, salt, pepper, and the reserved warm bacon fat together until the fat is fully emulsified into the dressing.
- Fold the dressing, crumbled bacon, red onion, and fresh herbs into the eggs using a silicone spatula until the mixture is thoroughly combined.
Notes
- Steaming eggs at a constant $100^{\circ}C$ creates a thermal shock that detaches the membrane from the shell, making even the freshest farm eggs significantly easier to peel than those cooked in boiling water.
- Incorporating warm rendered bacon fat into the cold mayonnaise dressing creates a stable emulsion that carries the smoky, fat-soluble flavor compounds of the bacon throughout the entire salad rather than just in the meat pieces.
- Using dry mustard powder instead of prepared mustard provides a sharp, clean heat that activates upon contact with the lemon juice and moisture in the eggs, cutting through the heavy lipids of the mayonnaise and bacon fat.
