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.
- 4 medium or hard-boiled tea eggs
- 1-2 tbsp Kewpie mayo
- 1/2 tsp lemon juice
- 1/4 tsp black pepper
- 2 slices whole grain bread
- 1 tsp chives, thinly sliced