Kimchi Double Egg Salad Sandwich

Ingredients

10

Natuergg Omega Plus eggs

1/2 cup / 125 ml

Japanese mayo

1/4 cup / 60 ml

kimchi, finely chopped

1

lemon wedge, juiced

1 tsp / 5 ml

mustard

1 tsp / 5 ml

sugar

1 tsp / 5 ml

salt

1 tsp / 5 ml

black pepper

8 slice

bread

Directions

1. Place eggs in a pot of boiling water. Remove 4 eggs after 6 minutes for soft-boiled centres, and the remaining 6 eggs after 10 minutes for fully hard-boiled eggs. Immediately transfer all eggs to an ice water bath to cool completely.

2. Peel the 4 soft-boiled eggs and set them aside. Peel the 6 hard-boiled eggs, dice them, and place in a mixing bowl.

3. Add the Japanese mayo, chopped kimchi, lemon juice, mustard, sugar, salt, and black pepper to the diced eggs. Mix well until everything is fully combined and creamy.

4. To assemble sandwich, spread a layer of the egg salad onto one slice of bread. Gently place a soft-boiled egg in the centre, then top with a little more egg salad to hold it in place. Finish with a second slice of bread.

5. Wrap each sandwich in parchment paper to help hold its shape, then slice in half and serve. Enjoy!