Mayak Egg Salad Sandwiches Recipe
The Mayak Egg Salad Sandwiches Recipe brings Korean flavors to your lunch table.
Equipment
- Medium saucepan
- Mixing Bowl
- Fork for mashing
- Measuring Cups
- Sharp knife
- Cutting Board
- Serving spoon
Ingredients
- 6 large eggs
- 4 slices bread
- 3 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 green onion chopped
- Salt and pepper to taste
- Lettuce leaves
Instructions
- Boil eggs for exactly seven minutes.
- Transfer eggs to ice water bath.
- Peel eggs when completely cooled down.
- Mix soy sauce, vinegar, and sugar.
- Marinate peeled eggs for thirty minutes.
- Remove eggs from marinade carefully.
- Mash eggs with fork until chunky.
- Add mayonnaise to mashed egg mixture.
- Stir in chopped green onions gently.
- Season with salt and pepper lightly.
- Toast bread slices until golden brown.
- Spread egg salad on bread evenly.
- Add fresh lettuce leaves on top.
- Close sandwich and cut diagonally.
Notes
- Don't overcook eggs to maintain creamy yolks
- Ice bath stops cooking process immediately
- Marinating time enhances the Korean flavors significantly
- Mash eggs chunky, not completely smooth
- Chill egg salad before serving for best taste