From Smoke Signals to Egg Salad Bliss: The Heinz 57 Hack

 

There’s nothing like a house fire to shake up your routines — or, apparently, your approach to hard-boiled eggs.

 As I mentioned in this post, my son and daughter-in-law are staying with me until they can move into an apartment while waiting for their fire-damaged home to be repaired. The guest room is overflowing, the laundry carries a faint whiff of smoke, and on my kitchen counter sits my son’s rapid egg cooker — something he values for easy egg cooking.

I’ve been a stove-top egg boiler my entire life. Saucepan, water, fifteen minutes, cool, peel. Tradition. I even used to pour that calcium-rich cooking water onto my house plants. Waste not, want not, right?

 But this little electric gizmo? Game. Changer.

 No pot watching. No guessing. No rubbery whites or green-tinged yolks. And the shells? They slip right off like they’re happy to leave. I went from skeptical observer to full-blown convert in the time it took to make a dozen.

 Suddenly, I was on an egg salad spree. There were test batches, taste tests, and some very enthusiastic “research.” But one version rose above the rest — what I now call Umami Egg Salad (The Heinz 57 Hack).
Umami Egg Salad with a Stealthy Twist

Serves 2 hungry fire refugees (or 4 as a side)

4 hard-boiled eggs, chilled and peeled

2 T. Duke’s mayonnaise

1 T. Dijon mustard

1 T. sweet pickle relish

 1 t. Heinz 57 steak sauce (the umami ninja)

¼ t. smoked paprika

¼ t. dried dill weed

Salt & freshly ground black pepper, to taste

Pinch of cayenne pepper, for serving

 Chop eggs into small pieces and tumble into a large bowl.

 Stir in mayo, Dijon, relish, steak sauce, paprika, and dill. Mix until creamy and cohesive.

 Season with salt and pepper. Taste — adjust seasoning.

 Chill covered for 30 min (or serve immediately if starving).

 Serve with a dramatic sprinkle of cayenne on top.

 Eat straight from the bowl at midnight if need be

(no judgment).

The secret? That modest splash of Heinz 57 doesn’t make it taste like steak. It adds a subtle, savory something — a whisper of Worcestershire, a hint of tamarind, a je ne sais quoi that makes people pause mid-bite and ask, “Wait… what’s in this?”

We demolished it.

 Serves: 2 (or one determined snacker)

If you’ve got an egg cooker collecting dust in the cabinet, pull it out. If you don’t have one, borrow your kid’s (or invest — I just did). And if you think you’ve made every kind of egg salad under the sun, try this one. Heinz 57 might just become your new secret weapon.

 Life throws curveballs — sometimes literally in the form of smoke damage. But every once in a while, it hands you a silver (egg-shaped) lining.

Now, if you’ll excuse me, I have a midnight date with the leftovers. 

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