What if the mayonnaise absconds? What if, in its stead, big-boned extra-virgin olive oil appears? What if the onion and celery and mustard bench themselves, and fruity dried chile flakes and heaps of fresh parsley step forward? Turkish egg salad. The spiky dish is featured in Robyn Eckhardt's excellent Istanbul and Beyond. It is one of my (now) all-time-favorite sandwich fillings. And breakfasts.