CHINESE (?!) EGG SALAD: wallet-friendly, easy-peasy indulgence, dairy free opt, dip or sandwich filling,

 A YUMMY UNUSUAL TWIST ON CHOPPED EGG SALAD...

No 67 is not kidding! There is an Asian style egg-mayo

The Blogger first tasted this egg salad in a North London Jewish cafe and was blown away.  It was the way the yolks were treated -- more of a sauce than an equal partner in a combo.  Very very tasty and more-ish!

Imagine the surprise when this dish popped up in Apple News+  listed as My Chinese Mum's Egg Salad.  Further surprise came on discovering a similar recipe  very popular in Japan.

Whatever...67 created something new and the result really is wonderful, reflecting Asia's love of savoury and (slight) sweetness.   The Egg Salad has only 5 basic ingredients...though you can zhuz it up with the addition of garnishes like olives.

It is best on any soft bread or rolls - white or wholemeal, regular or toasted - but Challah loaf (rich, yellow and breaded) is perfect. 

You can get version of this in Jewish and other delis; 67's is wallet-friendly by comparison.  

The sweetness is a must.

Cost: £1.75'ish (1/25)

Makes: 2 sandos but recipe doubles easily

Ingredients:

4 hard boiled eggs

2 tb regular or dairy-free mayo or salad cream (Kewpie, a sweetish American brand and good old' Hellman's are both recommended)

1 tbsp maple syrup

1.5 tsp water or stock

1/2 tsp Dijon mustard

salt & pepper

finely sliced green of a spring onion (opt)

Method:

1.  Drop 4 raw eggs into a pan of cold water; bring to a boil; bubble for a moment or so then turn off heat, cover and rest 8 mins.  
2. Drain; run under a cold tap a few minutes until easy to handle; peel; separate yolks and white and place in separate bowls
3. Mix yolks to a thin paste with mayo, maple syrup, water, mustard & salt & pepper to taste - a bit more water may be needed
4. Finely chop egg whites and green of spring onions and & mix into the yolks 
5. Serve in a bowl or as a layer of filling in an Italian mufletta.

Comments:

'Absolutely marvellous though too sweet for a regular treat!'  Retired writer

Tip:

If using sliced bread instead of a roll, don't prep ahead longer than 2 hours 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.