Why You’ll Love Kimchi Egg Salad: Simple 3‑Ingredient Lunch FavoriteRecipe

This salad combines the familiar comfort of egg salad with the vibrant tang and heat of kimchi. It’s easy — just three main ingredients — yet the fermented crunch transforms the dish into something rich and interesting. It’s ideal for busy lunches, meal prep, or adding a Korean‑inspired kick to your weekly rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs, hard‑boiled, peeled, and chopped
½ cup kimchi, drained and finely chopped
¼ cup mayonnaise

Directions

Hard‑boil your eggs, cool, peel, and chop them into bite‑sized pieces.
Drain and finely chop the kimchi so it mixes easily with the eggs.
In a medium bowl, combine the chopped eggs, kimchi, and mayonnaise.
Stir until everything is evenly coated and well blended.
Taste and adjust — add more kimchi for heat or a pinch of salt if needed.
Serve immediately on bread, in lettuce wraps, or with fresh veggies.

Servings and timing

Serves about 3 sandwiches worth (roughly 2 cups of egg salad). Preparation time is about 10–15 minutes if eggs are already boiled; allow extra time if boiling them from raw.

Variations

• Creamier: Add a bit more mayonnaise or a dollop of Greek yogurt.
• Spicy: Stir in a teaspoon of chili crisp or sriracha.
• Herby: Mix in chopped scallions or cilantro for fresh herbal notes.
• Keto/Low‑Carb: Serve in lettuce cups instead of bread.
• Umami Load: A dash of sesame oil or soy sauce deepens the flavor.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served cold or at room temperature — reheating isn’t necessary and can make the mayonnaise separate. Stir gently before serving again if chilled.

FAQs

What kind of kimchi should I use?

Use your favorite pre‑made kimchi from the store or homemade. Napa cabbage kimchi works great because of its texture and balanced tang.

Can I make this vegan?

Yes — substitute chopped firm tofu or mashed chickpeas for the eggs and use vegan mayonnaise.

Is this recipe spicy?

The spice level depends on the kimchi you choose. Mild kimchi results in a gentler flavor, while hotter kimchi brings more heat.

Can I add other ingredients?

Absolutely — add scallions, celery, or sesame seeds to customize the texture and taste.

How long will this salad last?

Stored in the refrigerator, it stays fresh for up to 3 days.

Can I use this as a sandwich filling?

Yes, it’s excellent in sandwiches, wraps, or piled on toast.

Is it gluten‑free?

The base recipe is gluten‑free, but always check labels on kimchi and mayonnaise to be sure.

Can I meal‑prep this?

Yes, this salad stores well for lunches during the week.

What should I serve it with?

Try crackers, fresh vegetables, rice bowls, or on bread for a hearty lunch.

Does the kimchi make the eggs soggy?

Not if you drain the kimchi well; finely chopping and draining avoids excess liquid.

Conclusion

This kimchi egg salad proves that simple ingredients can yield big flavor — tangy, creamy, slightly spicy, and endlessly adaptable. Whether you’re feeding a crowd or packing lunches for the week, it’s a refreshing twist on a timeless classic that’s easy to make and delightful to eat.