It's probably already in your fridge.
Egg salad is a wonderful invention, a refreshing favorite of summer picnics, and a boon on busy mornings when there is little else to pack for school lunches. But in some ways, it is lacking. We are loath to admit it, but often egg salad can be a bit, well, bland. Sure, it is simple, nutritious, filling, and even tasty, but it's not exactly what most of us would consider "bursting with flavor."
Rather than give up on egg salad, however, let us view it as having endless potential, as being a sort of culinary clean slate. Because of its simplicity and plainness, egg salad is a perfect canvas for experimentation and an ideal vehicle for flavors you may not have considered before.
For example, think about the unusual ingredient in our popular Magical Egg Salad recipe. Can you guess what adds the magic? It's a small quantity of steak sauce! This condiment adds a jolt of tangy, salty, slightly sweet flavor (call it umami), deepening and intensifying the taste of the egg salad.
Steak sauce dates back to the early 1800s, when it was eaten in Britain to mask the smell and taste of old beef-unappealing, yes, but purposeful. It was called British brown sauce and was made from a combination of molasses, apples, tomatoes, dates, tamarind, malt vinegar, raisins, and spices. By the end of the century, it had crossed the ocean to the United States, where it is most commonly recognized as A1 or HP sauce and is now eaten with beef that, thankfully, tastes and smells considerably better than 200 years ago.
Steak sauce is one of those versatile ingredients that can be used for more than its original purpose, similar to food writer Robin Shreeves' description of her dad's secret burger ingredient. We love ingredients like this, that help to reduce food waste, save money, and, of course, make food taste great.
Commenters who tried the Magical Egg Salad recipe shared rave reviews, saying, "Absolutely the best egg salad I have ever had! This is the perfect balance of ingredients, and I am not sure what makes it so outstanding, the steak sauce?" and "Made this as described and was not disappointed. The steak sauce, Dijon mustard, and dash of cayenne pepper give the typical egg salad explosion of flavors. I'll be making egg salad this way from now on."
If steak sauce isn't your style, there are lots of other possibilities to boost your egg salad game. Try aioli, a garlic-heavy version of mayonnaise, or sour cream for a tangier taste. Smoked paprika can add depth without heat, while some home cooks swear by curry powder. Jazz up the bigger ingredients with chopped avocado (especially if you're short on eggs), minced capers, sun-dried tomatoes, roasted red peppers, or smoked salmon. Stir in a spoonful of pesto or a handful of chopped fresh herbs, or try layering the egg salad with arugula or spinach between slices of bread.
Maybe you like it plain, maybe you like it bold, but the beauty of egg salad is that it can be whatever you want it to be.