Description
This Kimchi Egg Salad is a spicy, tangy twist on the classic egg salad, blending the richness of hard-boiled eggs with the bold flavors of kimchi, scallions, and gochujang for a Korean-inspired lunch or snack.
Ingredients
- 6 large eggs
- 1/3 cup finely chopped kimchi
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon rice vinegar
- 2 scallions, finely chopped
- Salt, to taste
- Black pepper, to taste
- Bread or lettuce leaves, for serving (optional)
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Transfer the eggs to an ice bath and let them cool completely. Peel the eggs and chop them.
- In a medium bowl, combine the chopped eggs, kimchi, mayonnaise, gochujang, rice vinegar, and scallions.
- Mix until well combined, then season with salt and pepper to taste.
- Serve immediately on bread or in lettuce wraps, or refrigerate until ready to use.
Notes
- Use well-fermented kimchi for the best flavor.
- Adjust the amount of gochujang depending on your heat preference.
- This egg salad can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Boiling
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
