“Christ you know it ain’t easy. You know how hard it can be.”
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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.
Knowing I wanted a “salad” with “Dijon” and “yolk”, I set to work researching egg salad recipes. Egg salad is the Yoko Ono of sandwich fillings. Very divisive despite its potential for creativity. 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 essentially makes one sandwich. I also wanted to finally make my version of that Internet Famous Japanese tomago sando with a boiled egg in the center. As I had some pimento cheese in the fridge, I decided the best path was to simply make pimento cheese deviled eggs in salad form.
I enjoyed it for what it is: a deviled egg salad made with a boiled egg in the center. It’s still not something I would crave on a regular basis, but I’d gladly add it to a menu.
THE SALAD OF DIJON & YOLKO
Egg, pimento cheese, dijon mustard, and scallions on whole wheat
Makes 1 toast
2 teaspoon Dijon mustard
2 teaspoons pimento cheese
1 scallion, minced fine
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 slices of great bread
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 for 9 minutes. When they are finished cooking, remove them from the pot with a spoon and place them in a different bowl of ice water. Keep the eggs in the ice water for 15 minutes then peel.
\Slice two of the peeled eggs lengthwise. Reserve the third egg for later. Place the yolks in a medium bowl and set the whites aside. With a fork, blend the yolks with the dijon, pimento cheese, scallion, salt, and pepper until smooth. Dice the egg whites and gently fold into the yolk mixture.
To assemble the sandwich, slice the reserved egg in half and arrange the halves, yolk side down, side by side in the middle of one piece of bread. Spread the salad over the eggs covering them and the bread. Top with the other slice of bread. Carefully cut in half and serve.