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The Salad Of Dijon & Yolko

egg salad avocado guacamole beatles john yoko“Christ you know it ain’t easy. You know how hard it can be.”

Theme song by The Beatles “The Ballad Of John & Yoko” from The Beatles 1967 – 1970
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Here’s an example of just how casual a Beatles fan I am: I thought this was a John Lennon solo single. Imagine (see what I did there) my surprise when I sat down to put this into my Music & Food playlist only to discover it was a Beatles single and only found on hits collections! I also discovered it was the final UK number one single for The Beatles. The things you learn while writing recipes. It’s actually one of my favorite ’60s songs and now, I guess, one of my favorite Beatles songs.

I’ve made it clear my distaste for avocado toast runs deep. Slapping a bit of avocado on some bread and maybe a few vegetables or a poached or fried egg IS NOT a proper breakfast or brunch main. It’s lazy and cooks should be doing better. One could go the maximalist route as I did with Toastface Killah or keep it simple like this recipe.

Knowing I wanted a “salad” with “Dijon” and “yolk”, I set to work researching egg salad recipes. Much like deviled eggs, I enjoy a great egg salad but rarely make it at home. Cherie (of We Can Tour That fame) is not a fan so any batch I make I have to eat, and I really am usually fine after one sandwich.

So, I challenged myself to create a small batch recipe that Cherie might actually be willing to eat. I know her aversion is basically about hardboiled eggs, so I would need something to balance out that heavy egginess. I wanted to try making a batch that did not use mayo so the Dijon would a bit more forward. I considered aquifaba sauce or some sort of vegan mayo replacement, but avocados were on sale and fit the bill.

Once I settled on making egg salad with avocado, I realized I might as well kick it up a notch and make the avocado into guacamole. Then I’d use the guac as a binder for the hardboiled egg essentially making Guacamole Egg Salad. I had intended this to be an actual sandwich on a roll, but when I saw the results I realized THIS is what a brunch avocado toast SHOULD be. No, it’s not vegan-friendly like actual avocado toast, but it’s a lot more filling and actually qualifies as an entree, not a side dish.

I enjoyed it for what it is: an egg salad made with guac. It’s still not something I would crave on a regular basis, but I’d gladly add it to a menu. Cherie ended up eating a piece I cut for her. She didn’t hate it, but she’s still not a fan.

Hardboiled egg, avocado, red onion, jalapeno, tomato, lime juice, sea salt, & Aleppo pepper on toasted whole wheat
Makes 1 toast

2  medium boiled eggs
2 teaspoon Dijon
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 jalapeno, fine dice
2 tablespoons plum tomato, cored, seeded, fine dice
1 tablespoon red onion, fine dice
1/2 lime, juiced
1/2 avocado

Bring 2 quarts of water to a boil in a pan. Gently lower the eggs into the boiling water with a spoon. Let the eggs boil for 30 seconds. Reduce heat to a simmer and cover the pot. Cook the eggs for 10 minutes. When eggs are finished cooking, remove them from the pot with a spoon and place in a bowl of ice water. Keep the eggs in the ice water for 5 minutes then peel.

In a medium bowl, combine Dijon, cumin, salt, pepper, jalapeno, tomato, red onion, garlic, and lime juice. Add avocado and mash into a loose pseudo-guacamole.

Dice the peeled eggs and add to the avocado mixture. Stir to thoroughly combine. Serve on toasted bread with sea salt and Aleppo pepper.

Posted in appetizer, breakfast, brunch, bushwick, comfort food, cooking, food, foodmusic, music, musicfood, put an egg on it, recipe, salad, sandwich, snack, vegetarian

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