After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and put it on the English muffin? Wouldn’t that be a treat?
There’s egg salad with mayo, which is just normal egg salad, and then there’s another kind of egg salad, a healthier person’s egg salad, an egg salad that may make egg salad traditionalists recoil in horror: egg salad with yogurt.
Well, think about it. Yogurt (especially low-fat Greek yogurt) is healthy. Eggs are pure protein. Combine the two and bam: you have a tasty alternative to the gloppy mayo-rich egg salad your grandmother used to eat by the spoonful. The yogurt adds a unique tang and binds things together in a way that almost makes you forget the mayo. Almost.
Cooking, sometimes, is like a game. The game changes from dish to dish, but often, for me, the game is: How Can I Make This Better Without Leaving My Apartment?
This is a fun game to play, especially when you’re making something as pedestrian as an egg salad sandwich. You boil the eggs, you peel them, then you put them into a bowl and look at them. That’s when the game starts.