High Protein Rainbow Egg Salad
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mayonnaise, kimchi, cheese and hot sauce. Sprinkle with sesame seeds, to serve.
Tips & Hints:
- Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
- Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
- Use any available spicy Asian hot sauce.
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mayonnaise, kimchi, cheese and hot sauce. Sprinkle with sesame seeds, to serve.
Tips & Hints:
- Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
- Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
- Use any available spicy Asian hot sauce.
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
1 star-only review.
Follow Australian Eggs for more recipes
Get alerts for new recipes, articles and special promotions.
