What’s the game-changing secret ingredient in this zesty, tangy egg salad recipe? Steak sauce! You’ll be absolutely blown away by how much of a difference this simple, unexpected addition makes to the final depth of flavor.
Test Kitchen Pro Tips
Culinary producer and veteran test kitchen expert Nicole McLaughlin raves, “This egg salad has a rich, savory tang that hits the spot perfectly every single time.” Below, Nicole shares her tested tips and tricks to pull off the best batch of egg salad of your life:
Everyone has their own go-to method for making perfect hard-boiled eggs, but here’s Nicole’s foolproof approach: Place raw eggs in a pot of cold water, bring the water to a full boil, then lower the heat to a gentle simmer and cook the eggs for nine minutes. Remove the pot from heat, let the eggs rest for roughly one minute, then shock them in an ice water bath before peeling.
After you finish mixing all of your egg salad ingredients together, be sure to give the finished salad a quick taste test first. This easy step prevents you from accidentally over-seasoning or under-seasoning your salad with salt and pepper.
Nicole loves serving her egg salad as a classic sandwich: layer the finished salad and crisp, crunchy lettuce between two slices of lightly toasted bread. It makes the ultimate, perfectly balanced no-fuss egg salad sandwich!