Umami Egg Salad Sandwich
Ingredients
6
eggs
1/2
Lebanese cucumber
1/2 1/4
cabbage
1 sprig
spring onion
6 squeezes
Kewpie mayonaise
4 tbsp
UmamiPapi Chilli Oil
1 pinch
salt
1 pinch
black pepper
8 slices
white bread
1 tbsp
butter
METHOD
- Boil water and wait for the water to begin to boil.
- Add the eggs and allow them to cook for 6 minutes on high heat.
- Prepare ice bath with cold water in a bowl.
- Slice cucumber into circles and then into further quarters.
- Slice the cabbage as thin as possible and then finely dice.
- Slice the spring onion into thin slices.
- After 6 minutes remove the eggs and allow them to rest in the ice bath.
- Remove the eggshells and add the eggs to a separate bowl.
- Use a potato masher to mash the eggs into small chunks and add the mayonnaise, vegetables, salt, pepper and UmamiPapi Chilli Oil. Mix thoroughly.
- Spread butter and mayonnaise onto the bread slices.
- Add the egg salad mix to the bread slices and spread evenly.
- Add additional UmamiPapi Chilli Oil if desired before assembling the sandwich.
- Enjoy!
