Egg salad sandwich
A well-seasoned egg salad sammy knows the way around my heart; there is something magical about the soft bread enfolding the creamy mayonnaise and egg mixture. It’s a pretty hard sandwich to top (in my humble opinion.)
Today I stepped up my sandwich game, adding spring onion, Kewpie, and @apostle_hs orange & horopito shichimi for more flavour. It was soooooo good that I have already made it again, and this delightful little filling will be on regular rotation going forward.
It’s also great with a chilli crisp drizzle (before the fried shallots), so if you like heat, give it a try!
I work from home, and for a long time, I didn’t eat lunch at all. Work busyness and a demanding job made me think that working straight through was the way to go, but it left me tired, cranky, and starving when dinnertime finally came around. Not ideal at all!
This year, I have been making a real effort to change that and eat lunch every day, even if it is at my desk.
Lately, I have been having eggs for lunch. Sometimes it is fried atop hummus-slathered toast, or a quick scramble with avocado and tortilla, but today’s was something truly special: an egg salad sandwich.
- 2 whole eggs (hard-boiled, cooled, peeled and chopped)
- 1 spring onion (green part only, chopped)
- 1 bunch coriander (fresh leaves, chopped, small bunch is fine)
- 1 teaspoon yoghurt (plain, thick, heaped)
- 1 teaspoon mayonnaise (I used a heaped spoonful of Kewpie)
- 1/8 teaspoon white pepper (ground)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon schichimi (I used Apostle Hot Sauce orange & horopito shichimi)
- 2 slices bread
- butter
- 1 drizzle chilli crisp (optional)
- 1 handful fried shallots
- 1 pinch shichimi (I used Apostle Hot Sauce orange & horopito shichimi)
- 1
Mix the egg salad ingredients together in a small bowl.- 2
Butter the bread, spread egg salad on one slice, add chilli crisp (if using,) fried shallots and extra shichimi. Top with the other slice and cut in half. - 2
