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Recipe Egg Salad Sando

Egg Salad Sando

  • Difficulty Level: 1
  • Serves Serves: 1
  • Preparation

    10mins

  • Cooking

    -

Recipe Video Asian Food Breakfast Lunch Appetizer Easy Recipes Quick Recipes Less Than 15 mins

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

Spicy Sriracha Mayo Sauce

Sriracha Sauce

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Garlic

Other Sauces

Minced Garlic
White Pepper Powder 0.95 oz (27 g), Bottle

Spices

White Pepper Powder

How to make it

  1. https://www.youtube.com/embed/_Fv8DZhOWK8
  2. Slice one boiled egg in half and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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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