This spicy egg salad sandwich recipe comes from Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park (Chronicle Books, 2023). Enjoy!
Spicy Egg Salad Sandwich
A spicy twist on a classic sandwich!
Ingredients
- 8 large eggs
- ¼ cup Kewpie mayo
- 2 green onions chopped
- 2 tbsp chili crisp
- 1 tsp granulated sugar
- 1 tsp rice wine vinegar
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 slices of Japanese milk bread
Instructions
- Fill a medium pot with water and bring to a boil. Once the water boils, add the eggs to the pot. While the eggs are cooking, prepare two separate bowls with ice-cold water. Cook the eggs for 7½ minutes, and take out two of them. Put them in one of the prepared ice baths to shock and stop cooking. Cook the rest of the eggs for 1½ minutes more, for a total of 9 minutes. Once they are done, transfer them to the second ice bath. Let them rest in the cold water for at least 10 minutes before peeling.
- In a small bowl, mix the mayo, green onions, chili crisp, sugar, vinegar, salt, and pepper. Set aside.
- After 10 minutes, peel each batch of eggs while partially submerging them in the water. Shake off the excess water, then halve the soft-boiled eggs lengthwise. The yolk should be creamy and slightly jammy but not runny. Set aside. Roughly chop the 9-minute eggs into small pieces. Fold the chopped eggs into the dressing using a fork, breaking apart any big chunks. Taste and season with more salt if necessary. Set aside.
- Lay flat two slices of milk bread. Place two soft-boiled egg halves, yolk-side down, in the center of each slice. Scoop roughly ½ cup [70 g] of the egg salad mixture on top of the soft-boiled eggs. Carefully spread the egg salad around the soft-boiled eggs to cover the entire surface of the bread. Top with the remaining bread slices and gently press down.
Notes
Reprinted with permission from Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings By James Park © 2023. Published by Chronicle Books.
Photography by Heami Lee.
Nutrition
Calories: 614kcalCarbohydrates: 32gProtein: 29gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 666mgSodium: 1277mgPotassium: 412mgFiber: 3gSugar: 7gVitamin A: 1234IUVitamin C: 24mgCalcium: 183mgIron: 6mg
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