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Egg Salad with Gochujang, Sesame and Scallions

Egg Salad with Gochujang, Sesame and Scallions

By Malcolm JacksonApril 10, 2024

  • Makes
    Makes about 2 cups
  • Cook Time
    30 minutes
  • Rating

Gochujang is a fermented chili paste with deep-red color and slightly gooey consistency. It’s a staple of Korean cooking and lends this egg salad mild spiciness along with a good dose of umami. To toast the sesame seeds, stir them in a dry skillet over medium heat until fragrant and light golden brown, 2 to 3 minutes. Allow the seeds to cool before mixing into the salad.

Ingredients
  • 2

    tablespoons mayonnaise

  • 2

    tablespoons gochujang

  • 1

    teaspoon toasted sesame oil

  • Kosher salt and ground black pepper

  • 8

    hard-cooked large eggs, peeled and chopped

  • ¼

    cup frozen peas, thawed and patted dry

  • 1

    tablespoon sesame seeds, toasted

  • 3

    scallions, thinly sliced

In a medium bowl, whisk together the mayonnaise, gochujang, sesame oil, ½ teaspoon salt and ¼ teaspoon pepper. Add the eggs, peas, sesame seeds and scallions. Using a silicone spatula, fold until just combined. Taste and season with salt and pepper. Serve at room temperature or chilled.

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