Korean Egg Salad Sandwich
Feeling like you need a small meal but don't want to cook up a storm? How about a Korean egg salad sandwich instead? This quick and easy recipe will surprise you with flavors and textures that are right on point! Don't underestimate the power of egg salad sandwiches, they can be quite tasty!!
Servings: 3 people
Calories:
Ingredients
- 6 hard boiled eggs large size
- 1 kirby or small korean cucumber
- ½ tsp sea salt
- 3 large brioche buns
Mayo Sauce
- ⅓~½ cup mayonnaise
- ¼ tsp salt
- ½ tsp sugar
- 1 tsp honey
- 1 pinch black pepper
- 2 tsp dijon mustard
- ½ Tbsp lemon juice
optional ingredients
- 1 pinch garlic powder
- 1 pinch paprika
Garnish
- dehydrated parsley
- paprika powder
Instructions
- Boil eggs, peel and set aside. Once cool separate the white part of egg from yellow. Chop white part and crush yellow, set aside.
- Slice cucumber about 1/4" thick. Combine into a bowl and toss with 1/2 tsp sea salt. Let it sit for about 10min then squeeze excess water. Tap dry with paper towel then slice or dice. Set aside.
- Make mayo sauce. Combine all ingredients into a bowl and mix well. Taste sauce and add more salt if needed. Add egg and cucumber that was set aside. Gently fold with mayo sauce. Cool in fridge for about 15-20 mins.
- Prepare brioche bread and spread egg salad. Garnish with parsley and paprika. Serve immediately and store leftover in fridge.
Video
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