My crazy-easy deviled egg salad takes things over the top with the addition of miso, bacon, sesame oil and chives. It makes a grand sandwich!
I absolutely adore a Classic Egg Salad Sandwich. However, if you’ve followed me on the blog for a while you’ll also know how much I enjoy creating fusion meals. Today’s blog is taking everything I love about my Miso Deviled Eggs and stuffing it between two pillowy slices of white bread. I’ve added sunflower micro greens for crunch along with bacon because…. well, you know. Bacon makes everything better.
INGREDIENTS FOR THE BEST DEVILED EGG SALAD:
I use all the classics and add some zip with my favorite Japanese ingredient: good ‘ol miso. Miso and eggs are an epic combo. Try it, I know you’re going to swoon.
BASE INGREDIENTS:
- Fresh Eggs, hard-boiled and peeled
- Mayonnaise
- White Miso Paste
- Ground Mustard
- Rice Vinegar
- Salt + Black Pepper
RECOMMENDED ADD-INS:
- Crumbled Bacon
- Black Sesame Seeds
- Freshly Chopped Chives
- Toasted Sesame Oil
NOTE: Miso comes in both white and red varieties. I prefer white with this recipe, as red miso is generally saltier and overpowers the ending result. Use red miso for heartier dishes like soup or braising meats.
HOW TO MAKE DEVILED EGG SALAD WITH MISO:
- Prepare the eggs: Place eggs in cold water and bring to a boil. Add a splash of white vinegar, cover, remove from heat and allow the eggs to sit for 10 minutes. Remove and place into an ice bath to stop the cooking process. Peel and cut in half. Separate the egg yolks and the egg whites.
- Mix the wet ingredients: Whisk together the mayonnaise, white miso, ground mustard, rice vinegar, salt and pepper until smooth.
- Chop the egg whites and yolks: Roughly chop the egg whites until desired consistency. I like some bigger and some smaller chunks… for me, inconsistency in size makes for the best egg salad. Smash the yolks until lumpy.
- Fold all ingredients together: Place the smashed yolks in a large mixing bowl and whisk together with the miso-mayo mixture. Once combined, fold-in the egg whites, bacon, black sesame seeds, chopped chives and drizzle with toasted sesame oil.
HOW TO SERVE THIS RECIPE:
This egg salad is great for meal prep. You can serve it on Bibb lettuce leaves, inside a wrap or on your favorite sandwich bread. No matter which method you choose, I do not recommend assembling beforehand, as it might get soggy. If you’re bringing this to your office, simply package the egg salad separately. Then when you’re ready to eat, put everything together and enjoy!
OTHER EASY LUNCH IDEAS:
Absolutely The Best Veggie Packed Lavash Wrap (VIDEO BELOW)
Ham and Cheese Homemade Stromboli
Eat The Rainbow Bagel Sandwich (VIDEO ON BLOG)
The Best French Onion Chicken Salad
- 12 Eggs
- ½ cup Mayonnaise
- 1 tbsp. White Miso
- ½ tsp. Ground Mustard
- 1 tsp. Rice Vinegar
- Salt + Black Pepper, to taste
- 5 Bacon Strips, cooked and crumbled
- 2 tsp. Black Sesame Seeds
- 1 tbsp. Freshly Chopped Chives
- Drizzle of Toasted Sesame Oil, to taste
- Place eggs in cold water and bring to a boil. Add a splash of white vinegar (optional), cover, remove from heat and allow the eggs to sit for 10 minutes. Place into an ice bath to stop the cooking process. Once cooled, peel and set aside.
- Cut hard-boiled eggs in half, lengthwise, and separate the yolks from the egg whites. Place yolks in a large bowl.
- Whisk mayonnaise, white miso, ground mustard, rice vinegar, salt + pepper together in a small mixing bowl and set aside. Next, you'll smash the egg yolks until lumpy and then fold-in the miso-mayonnaise until well combined.
- Chop the egg whites and place them in the yolk bowl with crumbled bacon, black sesame seeds, chopped chives and drizzle with toasted sesame oil. Gently fold together until combined. Enjoy immediately!
NOTES ON THIS RECIPE:
- Store any leftover egg salad in a sealed container in the refrigerator. Enjoy within two to three days.
- To make this Keto-friendly, simply serve the egg salad in lettuce wraps, inside a bell pepper or avocado.
- You can easily double or triple the recipe, as needed. I’ve served it as a “dip” at parties with toasted baguette on the side. It was a HUGE hit and everyone asked for the recipe.
- You can find sunflower micro greens at your local Whole Foods. Other tasty sandwich toppings include avocado slices, red onion, cilantro, spinach, fresh jalapeños or your favorite cheese.
PIN THIS FOR LATER:
Leave a Reply