Thursday, July 26, 2012

Egg Salad, My Way

egg salad sandwich, my way

I used to think egg salad was grotesque. The texture, the smell, the sound of it - I couldn't stand it. As far as I was concerned, it was an egg mixture that had been mayonnaised to death. When I worked in a restaurant, making egg salad sandwiches to order was one of my most loathed tasks. I handled it as if it were poisonous; getting any of it on my hands was enough to almost to send me into a girly fit of "EW EW OHMYGOD GETITOFF GETITOFF!" Thankfully, I always resisted that urge. There was my dignity to consider, after all. And I always want to slap anyone who runs around screaming in such a ridiculous manner - unless there happens to be a spider involved. Although were I involved in such a situation, I would probably be yelling things too inappropriate to quote here.

But here I am, posting about egg salad. How did this happen?

Well, hunger happened. In the Montreal airport, where you can either buy a fruit cup from Starbucks for the price of your soul or purchase a caesar salad at the bar joint for twenty dollars, and it will be so measly sized that you might as well be feeding a gerbil on a diet.

The only decently priced place to buy food from in that airport is Tim Hortons, but at this aforementioned time, a bagel didn't seem like it would quite cut it. I was starving, and I wasn't in the mood to eat a 20-pack of Timbits. So I took the plunge and ordered the egg salad - how bad could it be anyways? I like eggs. I don't dislike mayonnaise, as long as it's used within reason. I like bread. So I ate it.

And I did not die. And while I was not transformed into a raving fan (at least of Tim's egg salad - there was a hint of horseradish in it that I did not appreciate) I could suddenly see the potential of the dish.

So I began making egg salad sandwiches, only I used yogurt instead of mayonnaise. It was a quick and convenient thing to make for lunch, and I appreciated its total lack of fussiness. However, a day came when I was running late and making lunch in a rush, and realized I had no yogurt and my egg salad was not going to hold together and I had to get going - I mean really get my ass out of the door already - and god dang it all I was going to be left with mashed eggs and bread for lunch.

But then genius struck - tahini! It's creamy, nutty, delicious, but most importantly, it would save my egg salad from failure. Then I remembered I had fresh parsley in the fridge, and voila, I had very unintentionally created my favourite egg salad. And so here it is, egg salad, done my way.

Tahini & Parsley Egg Salad
This egg salad is simple and delicious, and if you're making it for a crowd or just want to make enough for a few lunches ahead of time, you can easily multiply this recipe to make the number of servings you require. It will keep in the fridge for up to four days.

2 Eggs, hardboiled
2 tsp Tahini (sesame paste)
1 tsp Grainy Mustard
1 tsp Minced Parsely
Salt & Pepper to taste

Serves 1.

1. Cover the eggs in cold water, bring to a boil, and continue to boil over medium-high heat for 10 - 15 minutes. Once boiled, transfer the eggs to cold water and let them cool off for at least 5 minutes.

2. While the eggs are cooking, assemble the remaining ingredients. Wash and dry parsley (you'll only need one or two sprigs), cut off and discard the stems, then mince the leaves. Tip: when chopping or mincing any type of leafy herb, I find the best technique is to bunch up the herbs into a little bundle and then chop/mince them. Set aside.

3. Once the eggs are cooled, peel and then chop them roughly, then transfer to a small bowl.

4. Add the tahini, mustard, parsley, and salt & pepper to the eggs. Mix all the ingredients together well with a fork until the mixture sticks together. If the egg salad is still not holding together well, mix in another teaspoon of tahini.

5. Enjoy your egg salad on toast, between two slices of whole grain bread, in a wrap, on crackers, or any other way that suits you!

eggs, parsley, & sunshinefreshly sliced
egg salad, assemble!a spoonful of tahiniegg salad, mixed

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