Description
Creamy, savory, and slightly sweet—this Korean Egg Salad Sandwich is a delicious twist on the classic, loaded with flavor-packed mayo dressing and crisp cucumber.
Ingredients
Scale
- 6 hard boiled eggs (large size)
- 1 kirby or small korean cucumber
- ½ tsp sea salt
- 3 large brioche buns
- 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
- 1 pinch garlic powder
- 1 pinch paprika
- 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.
Notes
For best flavor, let the egg salad chill to blend the flavors. Use soft brioche buns for that perfect fluffy bite.
Nutrition
- Serving Size: 3