This recipe features a flavorful egg salad, served open-faced on toasted cream bread. The eggs are prepared with a specific boiling method to achieve perfect texture, and various vegetables are finely minced to ensure a bit of everything in each bite. The creator also mentions using an ice cream scoop for serving.
First, prepare your eggs: Take cold eggs from the fridge, add them to a pot with cold water, and bring it to a boil uncovered. Once boiling, turn off the heat, cover the pot with a lid, and let it sit for 5-7 minutes. Peel the eggs under cold water. You can grate them or rough chop them for texture.
Next, finely mince the red onion, carrot, sweet pepper, celery, and pickles. Slice the tomato and avocado.
Combine the prepared eggs (grated or chopped), minced vegetables, Kewpie mayo, a splash of rice wine vinegar, savory + spicy salt, and garlic chili crunch. Mix everything thoroughly.
Toast two slices of cream bread. Scoop the egg salad onto the toasted bread (using an ice cream scoop is suggested) and garnish as desired. Serve open-faced.
