Tea Egg Salad Toasts

Take your egg salad game up a notch with flavor-packed tea eggs.

It may not be the most glamorous lunch item, but I’ve always been fond of the humble egg salad. I’m also an unabashed tea fanatic, so when I saw tea egg salad sandwiches on a menu at a teahouse in New York, I’ll admit to being a bit embarrassingly mindblown. Sadly, the real deal proved excessively mayo-y, with little to no tea flavor. When the “Hot and Cold” theme came up in 52 Weeks of Cooking (a fun way to explore cooking things that aren’t part of your normal repertoire), I saw the perfect opportunity to reprise this dish. My version uses homemade Oolong tea eggs, just a touch of super-eggy Japanese Kewpie mayo and comes atop slices of crispy toast for textural contrast.




Total Time

15 min

Active Time

15 min

Egg Salad

  1. Toast the bread until super-crispy, so it stays crunchy when topped with the egg salad. If you’re using a toaster oven, flip the toast halfway through so it gets dark on both sides.
  2. While the bread is toasting, cut the tea eggs into small pieces with a knife, then mash slightly with a fork. You want roughly 1/4” cubes, though don’t sweat this too much. Mix with 1 tbsp Kewpie mayo, lemon juice, and pepper. Adjust seasoning to taste, adding more mayo if you’d like a creamier salad.
  3. As soon as the toast is done, top each slice with half of the egg salad and cut in half on the diagonal. Garnish with the sliced chives and serve immediately.

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