Great for breakfast or snack. I didn’t have fresh lettuce leaves, but would add if available, especially if I was using two slices of bread per sandwich. Actually, I prefer open face sandwiches, which only require one slice of bread, because you can pile more filling on.
Ingredients:
Ice cubes, for ice baths
1 scallion, very thinly sliced (optional)
1 tablespoon mayonnaise
1/2 teaspoons gochujang–more to taste
1/2 teaspoons Dijon mustard, plus more for spreading on bread
2-3 large eggs
Black pepper, salt-if needed
Butter
2-4 slices milk bread, brioche or white sandwich bread
Cherry or grape tomatoes, halved or sliced regular tomatoes, draining excess juice
pickle relish or diced cucumbers and maple syrup (optional)
Directions:
Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare ice bath in bowl.
Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, gochujang, and mustard. Season to taste with pepper and salt, if needed.
Once the water reaches a boil, gently drop in eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. This should give you a jammy egg. Cook an extra two minutes for hard boiled and less for a true soft boiled one. Transfer eggs to ice bath. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.
Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with black pepper.
Toast bread slices and spread with butter.
Divide the egg salad among the sandwiches, gently plopping scoops of egg salad on top of each of the bread slices. Using a spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered. Garnish with tomato slices.
NOTE: You could also add pickle relish or a dash of maple syrup and diced cucumber for crunch.
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