“Christ you know it ain’t easy. You know how hard it can be.”
Inspired 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 my distaste for avocado toast runs deep. Slapping a bit of avocado on some bread and maybe a few vegetables or an 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 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.
THE SALAD OF DIJON & YOLKO
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.