Every Sunday morning I go to the farmers’ market. There is one right on the corner of my block. Today I got delicious fresh bread from Bread Alone (Whole Wheat Catskill Bread) and eggs from my favorite organic stand.
In my fridge I have a jar of homemade dill pickles from Maria.
Of course I had to make egg salad.
We each ended up having 2x what you see here. (Bobby’s is the one with sriracha, mine is the regular.)
Simple Egg Salad Sandwiches
- 5 small-medium eggs (if you have bigger eggs, 4 will suffice)
- 3-4 tablespoons mayo (don’t skimp – this is what makes it good)
- 2 teaspoons mustard
- 1/4 cup finely chopped dill pickle
- < 1/4 cup finely chopped onion
- 1/4 teaspoon salt (you don’t need much; the pickles have salt)
- pepper to taste
- 1 teaspoon rice vinegar (optional – if you want more tang)
To hard-boil the eggs: put eggs in a pan in water with ~1 inch of water above them. Turn the heat to high. Once boiling, let it boil for one minute. Remove from heat and let them sit in the hot water for ~15 minutes. Then dunk in ice-cold water for 3-5 minutes. (This makes it easier to take the shell off.) Crack the shell and remove it.
Chop the eggs in small pieces. Add the rest of the ingredients and mix well.
Serve on top of fresh bread.
Do you like egg salad? What do you put in your favorite version?
I adore Korean food. On Sunday I ended up stopping at H-Mart, the Korean market on 32nd Street (it’s in K-town).
At H-Mart I was seduced by pre-made panchan (side dishes; also spelled banchan). I picked up a few of the cheap ones ($1.99 each). First there was an egg pancake thing with some veggies:
Then I got an amazing daikon kimchi. This was slightly sweet and different from any kimchi I’ve ever had. It’s the best kimchi I’ve had though!
I got shredded and pickled daikon too… (A little sweet, a little sour, just right.)
And some steamed (or sauteed?) spinach with sesame seeds and soy sauce. (This is very similar to gomaee, a Japanese spinach dish. My gomaee recipe is here.)
And my other favorite (aside from the cool daikon kimchi) – sprouts! I don’t know how these are prepared but they’re really yum.
I also got a Japanese side dish, takuan (a different pickled daikon). This is one of Bobby’s favorites. We always soak it in water for a little bit before we eat it, otherwise it’s too salty.
We didn’t just have the side dishes though. We took lettuce leaves and filled them with white rice, then added different side dishes for topping, then dipped them in hoisin and hot sauce. I was out of that amazing Korean red sauce, but hoisin+hot sauce worked almost as well. Must remember to pick up the red sauce next time I’m at the store.
They kind of reminded me of the FUSHI I made all the time last summer.
Ahh, yum. I will make that again soon too.
What’s your favorite Korean side dish? Which ones would you want to try?