pimp my egg salad

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Twangy Egg Salad served on spelt toast.

Egg salad gets a bad rap. Perhaps it suffers an unfortunate hangover from elementary school days….. a time when an egg salad sandwich packed in one’s lunch box led to a wafting sulphur like odour and the inevitable fart jokes that followed. For most 5-12 year olds (and many adults), dining in forced isolation from one’s peers simply isn't worth it. Others are not so self conscious.....

Clutching her black Chanel purse, the heiress and her friend made a beeline for the buffet table, not pausing to greet fellow guests before sampling everything from mini egg salad sandwiches to caprese salad on toast and carrots. - Paris Hilton's last meal, hours before reporting to jail to serve her 2007 sentence.

As a grown up, I do love a good egg salad…..especially these days, when our post holiday girths (and palates) have been bombarded with fancy and decadent treats for what feels like months. Give me some simple, yummy, comforting grub to satiate me: belly, heart and soul.

This ‘Twangy Egg Salad’ recipe was inspired by my Grandma L’s (though I highly doubt the word ‘pimp’ ever crossed her lips). She always added aged cheddar to her version, which really took it up a notch (especially since she usually served it on my Grandpa L’s home made bread and always cut my sandwich into adorable little quarters). The 'Twangy' in this version comes from the vinegar content of both the mustard and the pickles.

Twangy Egg Salad

4 hard boiled eggs, roughly chopped (free range, organic, if possible)
2 tbsp mayonnaise
2 tbsp plain yogurt
1 tsp grain mustard
tiny titch of chili sauce
1 large pickle, small dice
1 celery stalk, small dice
1 green onion, thinly sliced
2 tbsp parsley, finely chopped
1/3 cup grated, aged white cheddar cheese
salt & pepper (to taste)

Combine all ingredients in a medium sized bowl. Serve as a sandwich or pita filling, or on top of a green salad.