Summer showed up. And it brought some spicy weather to the Pacific Northwest! No matter where you’re tuning in from, chances are, you’re craving light, grab-and-go bites that will keep you fueled and cool.
This egg salad sando features loads of local ingredients–including a wine pairing from the one and only, CHO Wines (which happens to be the first and only Korean-owned winery in Oregon). The creamy egg-mayo mixture pairs beautifully with CHO’s signature citrus-driven Pet Nat, which happens to be the perfect palate cleanser between bites.
This fancy-yet-fuss-free lunch can be enjoyed anywhere–but I recommend assembling your sando, grabbing your bottle of wine, and heading to your favorite park for a picnic. Cheers!
Makes 2 sandwiches
6 eggs, medium boiled (7 ½ minutes then immediately shocked in a bowl of ice water)
¼ cup kewpie mayonnaise
2 tsp. curry powder
1 tsp. white pepper
1 Tbsp. furikake (I love Jacobsen Salt’s version with Dulse seaweed harvested from the Oregon coast)
1 Tbsp. chives, thinly sliced
2 tsp. white miso paste
1 tsp. white sugar
4 slices of shokupan (I love Oyatsupan in Beaverton), crusts removed and cut in half
Mise En Place
Roughly chop four of your six eggs and cut the remaining two into quarters. In a medium-size bowl, mix all remaining ingredients, other than your bread, together gently. Be mindful not to break your egg pieces up too much.
Carefully build your sandwiches by spitting your egg salad mixture evenly on two slices of halved shokupan, and position a quartered egg on top of each one.
Delicately place the remaining slices of bread on top of each sandwich, while allowing the quartered egg yolk to peek out of the sandwich’s face. Serve with a chilled bottle of Cho Wine Pét-nat, and indulge in your luxe lunch!