Kimchi Egg Salad Sando
Egg salad with the flavor turned up to HIGH. The addition of kimchi and chili crisp adds a subtle heat and depth of flavor that just amps up the whole shebang while letting that delicious egg flavor still come through—and with just a few pantry staple editions. It’s perfect as a sandwich—but I love eating it on its own for a protein-packed snack.
Serves 4
INGREDIENTS
6 large eggs
⅓ to ½ cup mayonnaise (see note)
1 teaspoon Dijon mustard
1 teaspoons toasted sesame oil
1 tablespoon chili crisp
2 scallions, thinly sliced
½ cup kimchi, drained and finely chopped
Kosher salt and freshly ground black pepper
Softened unsalted butter (optional)
Milk bread or sandwich bread (optional)
METHOD
Add eggs to a pot and cover with 1” of water. Bring to a boil, then remove from heat and cover for 12 minutes. Plunge eggs into a bowl of ice water and then peel.
In a medium bowl, stir together mayonnaise, Dijon, sesame oil, chili crisp, scallions and kimchi. Season with salt and pepper.
Dice eggs (or use a wire rack atop the bowl to press the egg through) and add to the bowl. Stir to combine.
Spread butter onto one slice of bread, then top with egg salad. Top with second slice of bread. Cut off crusts if you desire, then cut sandwich in half and serve.
Note: Mayo levels are personal—so adjust it to how creamy you want it! Feel free to use kewpie mayo if you have it.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter