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    Jen In The Kitchen: Delicious Egg Salad

    Jen In The Kitchen: Delicious Egg Salad

    Another first here, I’ve never made or tried egg salad before. Is that weird? I love eggs and who doesn’t love mayo, which is why I’m actually surprised I’ve never tried it before now. I’ve been missing out!

    I came across this article last year and filed it away as a recipe I wanted to try. I was intrigued by two things. (1) that the author was raving about an egg salad sandwich he had picked up at a Japanese 7 Eleven (who does that?) and (2) that the recipe called for Kewpie mayo.

    Kewpie what?

    Kewpie mayonnaise is yolk only, vinegar based mayo. I found it on Amazon, but I’m sure you could find it in a well-stocked grocery store or Asian Market. It is so delicious and so different than traditional mayo, I’m planning to try it other recipes I make on the regular, just to see how it changes the flavors.

    This egg salad recipe is super easy to make, even cooking the eggs is easy (especially if you have an Insta-pot!).

    Egg Salad

    • 5 large eggs
    • ¼ cup Kewpie mayonnaise
    • ½ teaspoon kosher salt, plus more to taste
    • ½ teaspoon granulated sugar
    •  teaspoon black pepper
    • 2 teaspoons heavy cream
    • 1 tablespoon unsalted butter, softened
    • 1/2 of an avocado, sliced
    • chopped chives
    • Everything But The Bagel Seasoning
    • 2 slices of sourdough bread
    1. Hard-boil the eggs. Stove Top Method: Bring a medium saucepan of water to a boil over medium-high. Using a slotted spoon, carefully lower eggs into boiling water; cook 11 minutes. Remove eggs using a slotted spoon, or carefully drain into a sink. Insta-pot Method: Check out this easy recipe. Once eggs are done, plunge into a bowl filled with ice water, and let stand until cool, about 15 minutes. Drain well. Carefully peel eggs.

    2. Using your hands, split eggs open; separate yolks and whites. Place yolks in a medium bowl, and mash using the back of a fork until broken down and a few chunks remain; set aside. Finely chop egg whites; place in a small bowl, and set aside.

    3. Add mayonnaise, salt, sugar, and pepper to mashed yolks in bowl; gently stir until mixture is combined and some chunks remain. (Mixture should not be too chunky or a paste.)

    4. Add half of the chopped egg whites to yolk mixture in medium bowl; reserve remaining egg whites for another use. Gently fold whites into yolk mixture until just coated. Chill 1 hour.

    5. Stir cream into chilled egg mixture; season with additional salt to taste. Set aside. Toast bread slices, spread butter evenly over each slice. Top bread with egg salad, avocado slices, chopped chives and a shake or two of bagel seasoning. This can also be served on a bed of greens or stuffed in 1/2 of an avocado.

    I will definitely be making this again, and I’ll be experimenting with the Kewpie mayo. I’ve never made deviled eggs, so I might try that next!

    Dream. Build. Live. 

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