Korean Egg Salad

A twist on a lunch classic

I recently had a reawakened love affair with egg salad. As a kid, I was weirdly attracted and turned off by egg salad, for me the core memory of the sandwich always linked to Pee-Wee Herman’s Big Top Adventure (iykyk) and eggs in general I have a very polarizing relationship with. But recently I’ve been craving them again and since my breakfast usually consists of green juice and fruit, I tend to have them for lunch. This egg salad is a riff off flavors I grew up with. The toasted sesame oil and ginger really work nicely with the creamy eggs and the hit of fermented spice from the kimchi and gochujang add major gut friendly factors. Yes it’s high in protein but mainly it’s delish! I prefer to pair it with lots of leafy greens to make it extra digestible.