Updated: Dec 21, 2020
If you're looking for some extra excitement to your egg salad, this recipe will not disappoint you. It's rich, creamy and filled with flavor.
This is my own spin on the current trendy Tamago Sando (Japanese Egg Salad sandwich). I like to add a little spice with Seoul Sister's Kimchi Seasoning and Oh! My Gim seasoned seaweed season layer. And to be extra, I add even more egg to my egg salad sandwich
For those who've been following me for some time on Instagram know that I'm an official seaweed ambassador for Oh! My Gim as the #seaweedqueen. You probably are also thinking that I just add seaweed to everything for the sake of adding seaweed. But there's reason to my madness. Just as people tend to add flavorless fiber supplement or collagen powder to their food for the additional vitamin boost, seaweed is full of natural vitamins and tastes great.
Did you know that 1 tablespoon of dried seaweed can contribute approximately 11% iron, 7% manganese and 21% copper if your daily recommended dietary intake.
Try introducing more seaweed into your diet and boost your intake of natural vitamins and minerals!
What You'll Need
3 large hard boiled eggs (chopped)
2 large soft boiled eggs (optional)
3 tsp kewpie mayo
1 scallion (chopped, optional)
¼ tsp Kimchi Seasoning (optional, add more for more kick)
1 Tbsp of Oh! My Gim Seasoned Seaweed Layer or ½ tsp furikake
¼ cup chopped purple cabbage (chopped)
¼ tsp sesame seeds
4 slices of Shokupan bread (milk bread)
All You Need To Do
Add mayo, kimchi seasoning and seaweed to chopped egg in medium bowl and mix well. You can add some salt and pepper to taste. I don't because the kimchi seasoning and seaweed already bring out so much flavor. Add more mayo if you like extra creamy.
Fold in the scallions gently if using.
Spread the egg mix evenly on each slice of bread.
On two slides, add a layer of purple cabbage.
Place soft boiled egg in the middle of the purple cabbage if using.
Join the two slices and cut in half.
Sprinkle some sesame seeds on the soft boiled yolk if you'd like a little extra to your sando.
Did you make this recipe?
Let me know what you think!