Korean Egg Salad Sandwich

• 总时间: 3 hours 17 minutes

配料

8 eggs

1/4 cup Kewpie Mayo

2-3 tbsp Gochujang

1 tsp Dijon mustard

1 tsp rice vinegar

1 tsp sugar

Pinch of salt & pepper

2 green onions, cut thin

Toasted sesame seeds (topping)

Bread, toasted

步骤

Place eggs in a medium pot with cold water, making sure the eggs are fully submerged. Bring water to a boil, turn off the heat, cover, and let sit for 12 minutes.

Carefully remove the eggs and immediately place in an ice bath for 5 minutes. Once complete, peel the eggs from their shells. Cut the eggs in half, placing the yolks in a mixing bowl and setting the whites aside.

Combine all the ingredients listed above (except the green onions) with the egg yolks. Begin to mash the yolks while mixing everything until fully combined. Set aside while you chop the egg whites into small pieces.

Gently fold your egg whites into the yolk mixture. Once folded, add your green onions and fold again until everything is combined.

Serve immediately on toasted sourdough, or, for best results, allow to sit in the fridge for a few hours before enjoying.