Korean Egg Salad Sandwich

Ingredients

• 8 eggs (large)
• 0.25 cup Kewpie Mayo (Japanese mayonnaise)
• 2.5 tbsp Gochujang (Korean chili paste; use 2-3 tbsp based on spice preference)
• 1 tsp Dijon mustard
• 1 tsp rice vinegar
• 1 tsp sugar (white granulated)
• salt (pinch to taste)
• black pepper (pinch to taste)
• 2 green onions (cut thin)
• toasted sesame seeds (for topping)
• 8 slice bread (toasted sourdough recommended)

Steps

1. 1

   Place 8 eggs in a medium pot and fill with cold water until the eggs are fully submerged. Bring the water to a boil over high heat.

2. 2

   Once boiling, immediately turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.

3. 3

   Carefully remove the eggs from the pot and immediately place them into an ice bath (a bowl filled with cold water and ice) for 5 minutes to stop the cooking process.

4. 4

   Peel the cooled eggs. Cut each egg in half, placing all the yolks into a mixing bowl and setting the whites aside on a cutting board.

5. 5

   To the bowl with the yolks, add the Kewpie mayo, gochujang, Dijon mustard, rice vinegar, sugar, salt, and pepper. Mash the yolks with a fork or spoon while mixing until the dressing is fully combined and smooth.

6. 6

   Finely chop the reserved egg whites into small pieces. Gently fold the chopped whites into the yolk mixture until incorporated.

7. 7

   Add the thinly sliced green onions and fold again until evenly distributed.

8. 8

   Serve the egg salad immediately on toasted bread (sourdough is recommended) and top with toasted sesame seeds. For the best flavor, allow the salad to chill in the fridge for a few hours before serving.

Notes

For a less spicy version, reduce gochujang to 1 tablespoon. Some users suggest adding chopped kimchi or using a croissant for a different texture. Chives can be substituted for green onions.

Nutrition per serving

• main
• lunch
• sandwich
• egg salad
• spicy
• vegetarian
• Korean-inspired
• easy recipes