The Yum Yum Factor

This is not really a recipe in the traditional sense as much as it a suggestion of a recipe. My mother loved egg salad and I grew up eating it made with Miracle Whip, French's yellow mustard and a generous heaping of Bick's sweet green relish on squishy, white sandwich bread. It never occurred to me that people ate it any other way, to be perfectly honest and I was surprised when I grew up and made egg salad for other people, to find them kind of shocked by the addition of the mustard and relish. People are weird. Everyone knows that egg salad requires more than just a dallop of mayonnaise. It's perfectly acceptable to add some minced scallion, red onion or shallot too. Hard boiled eggs with nothing but mayonnaise is like peanut butter toast without buttering the toast, right?

The Kid and I love egg salad but Shack doesn't. He really can't deal with the smell in the house more than anything so, in the interest of marital harmony, I never make it. We decided that this week, since Shack was out of town, it was time for an egg saladpalooza. We had fresh farmer's eggs so they were especially lovely with deep, golden orange yolks and just full of flavour. I was also craving a BLT and was kind of torn between the two so I thought I would combine the sandwiches into a BET - well, more of a PET since I used pancetta instead of bacon. I loved the little hit of zingy sourness of the pickled spring onions and the crunchy saltiness of the pancetta but otherwise, it's my own basic egg salad recipe. I think that sometimes we strive so hard to do things that are new and unique and cutting edge that we forget about the simple things that we have loved all of our lives. A little tweek here, a little change there but it's still just a really great egg ...