My sister- in- law introduced us to this dish for breakfast on our recent trip to Colorado. While egg salad initially reminds me of Easter, I quickly became a convert after a generous helping of chili crisp (which a friend of hers makes from scratch). It was so good, I was convinced that I had to add this to our rotation for breakfast.
And when I say rotation, that’s because, while we’d die to have this for breakfast everyday, with the egg shortage we’re currently experiencing; I’d feature nothing on this blog and on social media but egg salad! I check egg prices in four different stores almost daily, and make a run for the store when I see a really good deal.
This egg salad is rich and flavorful, thanks to Kewpie mayo, which I highly recommend that you don’t substitute. It really takes the silkiness up a notch and is balanced by the addition of a little mustard. The crisp of the mó provides a contrast in your mouth. And while you’d think that the flavor of the salad will clash with that of the chili oil, think again. The heat from the chili crisp is a marriage made on mó. At home, we just use the Lee Kum Kee (or Lao Gan Ma) Chili Crisp, but feel free to substitute with a chili crisp to your liking.
Which reminds me… chili crisp must be what kids call this sauce nowadays. Technically it is correct. Back when things were simpler, didn’t we used to call it “Chili Oil”? Good times, eh?
Egg Salad on 馍 (Mó) with Chili Crisp
Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time: 15 minutes
Ingredients:
2 mó
2 eggs
½ tbsp Mayo, Kewpie brand preferred
1 tsp mustard
Chili crisp of choice, for serving
Instructions:
Boil water in a saucepan and drop eggs carefully in boiling water. Boil for ten minutes. Submerge eggs in very cold water (or an ice bath) immediately after boiling. Steep for fifteen minutes.
Peel and chop eggs, then add mayo and mustard. Mix until well incorporated. On toasted mó, spread egg salad and drizzle with chili oil and crisp before serving. Serve immediately.
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