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.