I’m all for a runny-yolked egg on a burger. But I recently discovered that egg salad makes for its own decadent addition. It combines the textural element of guacamole with the creamy flavor of deviled eggs. The downside is the advance planning needed to make it happen. Tonight I got lucky, there happened to be egg salad in the fridge. If I were running a burger joint, I’d certainly have the egg salad upgrade as a menu option. In the same breath, I suddenly see egg salad on our fried chicken sandwich—coming soon.
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