Egg salad is an often abused staple of picnics, luncheons, and gas station sandwiches. I love egg salad, but I don’t love the horrible things that people do to it. If I wanted overcooked eggs floating in a sea of Miracle Whip, well, I’d have my head checked, because that sounds disgusting. And if I ever paid $7 for that in an airport, I wouldn’t need a neurologist to tell me something was seriously wrong in my upstairs quarters. Eeesh.

I boiled up a few eggs, and then thought that maybe I didn’t want straight hard boiled eggs for lunch. I wanted egg salad. So I improvised. Shallots? Sure. A carrot? Why not. Sweet potato? Definitely. Part of the secret of the deliciousness of this recipe is definitely the real, Canadian mustard. I used Kozlik’s Amazing Maple. I got it at The St. Lawrence Market in Toronto, but I have seen their mustard in fine delis across the country.

I held everything together with a few dollops of mayo and some plain yoghurt. I finished it off with… a lot of black pepper. And just a sprinkle of coriander. It worked beautifully. I stacked it on some thinly sliced multi-grain toast with lots of lettuce, and it was beautiful. I had to keep a fork on hand so scoop up all the stuff that fell out, so a pita would have been a good idea, but it was still delicious. Omnomnom.

Sweet Potato Egg Salad

4 eggs, hard boiled & sliced
2 shallots, minced
1 small carrot, minced
1 cup 7mm cubes of sweet potato, steamed
2 tsp real mustard
2 scoops real mayo
1–2 scoops plain yoghurt
Freshly ground black pepper
A sprinkle of ground coriander
Salt, if needed

Toss your eggs and veggies together in a bowl. Add the mustard, some pepper, and a scoop or two of mayo. Stir with a silicone spatula. There should be enough mayo in there to sort of hold things together, but not enough that you think things look moist enough. Use a scoop or two of plain yoghurt to get your salad to the perfect point of creaminess. Add the coriander and taste. Add more pepper, and salt, if necessary.

Serve as desired. I recommend a pita, or an open-faced sandwich on some great sourdough bread.

So, are you an egg salad fan? If not, have I changed your mind? Remember, every entry you comment on is an entry into the monthly draw!