Prep:  10 min
Cook:  15 min
Serves:  4
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Recipe by: Australian Eggs
The pairing of kimchi and cheese makes this spicy egg salad so tasty. Enjoy in a sandwich or put it into bao buns as an interesting finger food idea.
Credit: Whisk Media Group

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Play Video: Kimchi and Cheese Egg Salad Bao
Spicy Kimchi and Cheese Egg Salad
Ingredients:
Method:
  1. 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
  2. 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
  3. 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.
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