Alton Brown, known for his culinary expertise and scientific approach to cooking, has once again proven his genius with a simple yet game-changing add-in for egg salad.
While most people stick to the traditional mix of hard-boiled eggs, mayonnaise, mustard, salt, and pepper, Brown elevates the classic dish by incorporating a unique ingredient—crumbled potato chips.
This unexpected addition does more than just add crunch; it enhances the texture and flavor of the egg salad in ways that make every bite more exciting.
The saltiness of the chips complements the creaminess of the mayonnaise and the richness of the eggs, while their crispness introduces a contrast that prevents the salad from becoming too one-dimensional.
Brown’s choice of using potato chips rather than the more common celery or pickles is a testament to his innovative thinking in the kitchen, as it avoids introducing excess moisture that can sometimes make egg salad watery.
Instead, the chips absorb just enough dressing to remain crisp without losing their structure, ensuring that the salad retains a perfect balance of textures.
The best part of this trick is its versatility—different flavors of chips, from classic salted to tangy barbecue or sour cream and onion, can bring an additional depth of flavor tailored to personal preferences.
Whether served on toasted bread, as a dip with crackers, or enjoyed straight from the bowl, Brown’s genius trick makes egg salad more exciting without requiring extra effort.