Kimchi Egg Salad Sandwich Food

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EGG-AND-KIMCHI RICE BOWLS

Egg-and-Kimchi Rice Bowls image

It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

Steps:

Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams

KIMCHI GRILLED CHEESE

Kimchi Grilled Cheese image

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won't burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.

Provided by Ali Slagle

Categories for one, lunch, quick, weekday, sandwiches, main course

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick
1 tablespoon mayonnaise
1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese
1/4 cup drained and coarsely chopped kimchi

Steps:

Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 4 grams, TransFat 0 grams

KIMCHI EGG SALAD SANDWICH

Kimchi Egg Salad Sandwich image

From the Closet Cooking Blog. Recipe calls for 1/4 cup kimche but the computer won't accept that ingredient.

Provided by dicentra

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
2 slices bacon (cut into bite sized pieces) (optional)
1 tablespoon mayonnaise
1 teaspoon korean red pepper (gochujang)
1 green onion (sliced)
1 teaspoon sesame seeds (toasted)
2 leaves lettuce
2 slices bread

Steps:

Place the eggs in a sauce pan, cover with water and bring to a boil.
Turn off the heat, cover and let sit for seven minutes.
Transfer the eggs to a large bowl filled with cold water and let cool.
Meanwhile cook the bacon and set aside.
Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
Peel the eggs and mash to the desired consistency mixing in the kimchi, bacon, mayonnaise, gochujang, green onion and sesame seeds.
Assemble sandwich.

Nutrition Facts : Calories 361.4, Fat 18, SaturatedFat 4.4, Cholesterol 426.8, Sodium 590.5, Carbohydrate 31.9, Fiber 2.1, Sugar 4.4, Protein 17.5

KIMCHI TUNA SALAD

Kimchi Tuna Salad image

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.

Provided by Ali Slagle

Categories dinner, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) jar cabbage kimchi, including juice
2 tablespoons unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or 1 tablespoon fish sauce)
3 teaspoons toasted sesame oil, plus more to taste
10 to 12 ounces canned tuna (preferably oil-packed), drained
6 celery stalks, thinly sliced crosswise (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
Mayonnaise (optional)
Red-pepper flakes, gochugaru or sambal oelek (optional)
1 tablespoon toasted sesame seeds or furikake (optional)

Steps:

Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

SIMPLE HOMEMADE EGG SALAD SANDWICH

Simple Homemade Egg Salad Sandwich image

Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.

Provided by Miss Tinkerbell

Categories Spreads

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)

Steps:

Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!

Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1

EGG SALAD SANDWICH

Egg Salad Sandwich image

Make and share this Egg Salad Sandwich recipe from Food.com.

Provided by USMCWifeandMom

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs, hard boiled
3 tablespoons light mayonnaise
1 teaspoon yellow mustard
3 green onions, sliced thin
1/4 teaspoon onion powder (optional)
2 slices whole grain bread

Steps:

Mash eggs and add remaining ingredients. Chill. I like to serve on toasted bread.

Nutrition Facts : Calories 186.1, Fat 11.8, SaturatedFat 3, Cholesterol 321.2, Sodium 274.9, Carbohydrate 8.8, Fiber 1.3, Sugar 2.1, Protein 11.1

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Kimchi Egg Salad Sandwich Food

THE BEST EGG SALAD

EGG-AND-KIMCHI RICE BOWLS

KIMCHI GRILLED CHEESE

KIMCHI EGG SALAD SANDWICH

From the Closet Cooking Blog. Recipe calls for 1/4 cup kimche but the computer won't accept that ingredient.

KIMCHI TUNA SALAD

SIMPLE HOMEMADE EGG SALAD SANDWICH

Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.

EGG SALAD SANDWICH

Make and share this Egg Salad Sandwich recipe from Food.com.

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