Nostalgic Park Se-ri Style Egg Salad: Cucumber & Carrot Egg Sandwiches
Nostalgic Egg Salad with Cucumber Egg Salad & Carrot Egg Salad, Perfect for Morning Sandwiches
Create a nostalgic egg salad inspired by Park Se-ri’s style, featuring both cucumber and carrot variations. This recipe guides you through making delicious egg salad fillings that are perfect for crafting simple yet satisfying morning sandwiches. Enjoy a delightful start to your day!
Main Ingredients- 6 eggs
- 1/2 onion
- 1/2 cucumber
- 60g carrot
- 100g imitation crab meat
- 100g ham
Cucumber Egg Salad Dressing- 4 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 tsp black pepper
Carrot Egg Salad Dressing- 4 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 tsp black pepper
For Boiling Eggs- 500ml water
- 1 Tbsp salt
- 4 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 tsp black pepper
Carrot Egg Salad Dressing- 4 Tbsp mayonnaise
- 1 Tbsp sugar
- 1/2 tsp black pepper
For Boiling Eggs- 500ml water
- 1 Tbsp salt
- 500ml water
- 1 Tbsp salt
Cooking Instructions
Step 1
In a pot, add 500ml of water and 1 Tbsp of salt. Gently place 6 eggs into the water and boil for approximately 10 minutes. Once boiled, immediately transfer the eggs to a bowl of ice-cold water to cool them down. This makes peeling the shells much easier.
Step 2
Carefully separate the yolks from the whites of the boiled eggs. Mash the yolks smoothly with a fork. Finely chop the egg whites. Keeping them separate will help maintain a pleasing texture in your salad.
Step 3
Thinly slice half an onion. To remove its pungent flavor, soak the sliced onion in a bowl of water mixed with a little vinegar and sugar for about 10 minutes. This step mellows the onion while keeping it crisp.
Step 4
Rinse the soaked onion under running water, then drain it thoroughly in a colander. Finely chop the onion. Ensuring the onion is well-drained is key to preventing a watery salad.
Step 5
Briefly blanch 100g of imitation crab meat and 100g of ham in boiling water, then immediately rinse them under cold water to stop the cooking. Pat them thoroughly dry with paper towels. This step removes excess moisture and any unwanted ‘canned’ flavor.
Step 6
Finely chop the dried imitation crab meat and ham. You can use any type of ham you prefer, like canned ham or sliced ham. Chopping them uniformly ensures they integrate well into the salad.
Step 7
Finely dice 60g of carrot and half a cucumber after washing and peeling them. Adding fresh, finely diced carrot brings a wonderful crunch and vibrant color to the salad.
Step 8
Divide all the prepared ingredients (chopped egg whites, mashed yolks, chopped onion, chopped ham, chopped imitation crab meat) into two equal portions in separate bowls. Keep the diced cucumber and carrot separate for now, as they will be used to create two distinct salad flavors.
Step 9
In the first bowl, combine one portion of the egg mixture, the diced cucumber, chopped onion, ham, and imitation crab. In the second bowl, combine the other portion of the egg mixture with the diced carrot and the remaining ingredients. To each bowl, add 4 Tbsp of mayonnaise, 1 Tbsp of sugar, and 1/2 tsp of black pepper. Mix well to create two delicious egg salad variations: one with cucumber and one with carrot. Adjust seasoning to your taste.
Step 10
To assemble your morning sandwiches, spread the cucumber egg salad and carrot egg salad generously between slices of bread or inside soft rolls. You can add lettuce or tomato slices for extra freshness.
