Egg Salad with Gochujang, Sesame and Scallions

配料

8 large eggs

2 tablespoons mayonnaise

2 tablespoons gochujang,

1 teaspoon toasted sesame oil,

½ teaspoon kosher salt

¼ teaspoon ground black pepper.

¼ cup thawed frozen peas (patted dry),

1 tablespoon sesame seeds (toasted)

3 scallions (thinly sliced)

步骤

Fill a large saucepan with about 1 inch of water. Place a steamer basket in the pan, cover and bring the water to a boil over medium-high. Add the eggs to the steamer basket, cover and cook for 11 minutes. Meanwhile, fill a medium bowl with ice water. Using tongs, transfer the eggs to the ice water and let stand until cool, 10 to 15 minutes. Peel and roughly chop the eggs.

In a medium bowl, whisk together 2 tablespoons mayonnaise, 2 tablespoons gochujang, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add the chopped eggs, ¼ cup thawed frozen peas (patted dry), 1 tablespoon sesame seeds (toasted) and 3 scallions (thinly sliced). Using a silicone spatula, fold until just combined. Taste and season with salt and black pepper. Serve at room temperature or chilled

备注

Egg salad is an excellent way to create a satisfying meal with ingredients that probably already are in your kitchen. It can take on any number of flavor profiles, from North African to East Asian. We prefer to hard-cook our eggs by steaming them, then shock them in ice water to stop the cooking and quickly cool them. The eggs never crack during cooking, the yolks are perfectly done every time and the shells peel off easily. This egg salad and any of the variations below are great sandwiched between slices of pillowy bread or served in crisp lettuce leaves.