Egg Salad with Kimchi

av La Kompott


Egg Salad with Kimchi

You can`t go wrong with eggs, mayo and chives, but add kimchi and we`re in a completely different league!


  • 3 x eggs
  • 1 handful chives
  • ½ x shallots
  • 60 g kimchi
  • 2 tbsp mayonnaise
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch chili flakes


  1. Hard boil the eggs. This will take about 10 minutes. Let them cool down in cold water until they are cold enough to handle. Peel the eggs before roughly chopping them and adding them to a bowl.
  2. Finely slice chives and shallot and add to the bowl.
  3. Finely slice the kimchi. Here you can add them to a little bowl and use a pair of scissors to slice, that way you can avoid colour and smell on your chopping board. Add the kimchi to the eggs.
  4. Stir the mayonnaise into the egg mix. Start with one tbs and add more until you have the texture you prefer.
  5. Add salt, pepper and chili flakes to taste.
  6. Serve on good bread, topped with a pinch of salt, chili flakes and chopped chives.