Japanese-Style Egg Salad on Toast
A creamy Japanese style egg salad with a gentle kick of heat, served on crunchy toast for contrast and comfort in every bite.
Ingredients
- 4 eggs
- 4 tbsp mayonnaise
- 1 tbsp Greek yogurt
- 1 tbsp hot sauce of choice
- 2-3 tsp chilli flakes
- Scallions for garnish
- Crusty baguette halved and toasted
Instructions
- Boil 4 eggs (7 minutes for jammy eggs; a bit longer if you want them more set). Shock in an ice bath so that the eggs cool down.
- Peel the eggs and separate the yolks from the whites.
- Roughly chop the egg whites to your desired texture.
- In a mixing bowl, mash the yolks with mayonnaise, Greek yogurt, hot sauce, and chilli flakes until smooth and creamy.
- Fold in the chopped whites until well combined.
- Spread the egg salad generously on toasted baguette halves.
- Garnish with scallions and serve immediately.
