Egg Salad Sando
What You Will Need
Ingredients
- 2 slices Japanese sandwich bread
- 3 large eggs, boiled and peeled
- ¼ tsp. Lee Kum Kee Minced Garlic
Seasoning
- 1 ½ Tbsp. Lee Kum Kee Sriracha Mayo
- ¼ tsp. Dijon mustard
- ⅛ tsp. Lee Kum Kee White Pepper Powder
- ⅛ tsp. onion powder
- salt, to taste
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/_Fv8DZhOWK8
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Slice one boiled egg in half and set aside.
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Roughly chop the remaining two eggs and add them to a bowl, along with the Lee Kum Kee Sriracha Mayo, Lee Kum Kee Minced Garlic, Dijon mustard, Lee Kum Kee White Pepper Powder, onion powder, and salt. Mix well to combine.
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Take two slices of bread and add the halved eggs to one slice with the tapered end of each egg pointing towards opposite corners. Cover the halved egg with the egg salad mixture.
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Place the second slice of bread over the first, and gently press the edges down to mold the bread to the shape of the eggs.
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Cut the crusts off if you like and then slice the sandwich diagonally to reveal the halved eggs in the center. Enjoy!
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