Japanese Style Egg Salad on Toast

Ingredients

• 4 Eggs (Large)
• 4 tbsp Mayonnaise (Kewpie mayo recommended for Japanese style)
• 1 tbsp Greek yogurt (Can swap more mayo for yogurt for a lighter version)
• 1 tbsp Hot sauce (Choice of your favorite brand)
• 2 tsp Chilli flakes (Adjust to 3 tsp for more heat)
• 0.5 Baguette (Crusty, halved and toasted)
• Scallions (Garnish, finely sliced)

Steps

1. 1

   Boil 4 eggs for 7 minutes to achieve a jammy yolk, or slightly longer if you prefer them fully set.

2. 2

   Immediately transfer the eggs to an ice bath to shock them and stop the cooking process until they are completely cool.

3. 3

   Peel the cooled eggs and carefully separate the yolks from the whites.

4. 4

   Roughly chop the egg whites to your desired consistency and set aside.

5. 5

   In a mixing bowl, combine the egg yolks, 4 tablespoons of mayonnaise, 1 tablespoon of Greek yogurt, 1 tablespoon of hot sauce, and 2-3 teaspoons of chilli flakes.

6. 6

   Mix the yolk mixture vigorously until it is creamy and smooth.

7. 7

   Gently fold the chopped egg whites into the yolk mixture until well combined.

8. 8

   Toast a halved baguette until crusty, then swoop a generous amount of the egg salad onto the bread.

9. 9

   Garnish with fresh scallions and serve immediately.

Notes

For a lighter option, you can replace more of the mayonnaise with Greek yogurt. If you want a more traditional Japanese flavor, use Kewpie mayonnaise.

Nutrition per serving

• breakfast
• lunch
• egg salad
• spicy
• japanese-inspired
• vegetarian
• quick meal