Avocado Wasabi Egg Salad
A popular convenience store snack in Japan, this egg salad recipes draws inspiration from both the American classic and Japanese adaptation.
Ingredients
- 4 Boiled Eggs peeled
- ½ Avocado ripe
- ⅓ cup Japanese Mayonnaise, Kewpie
- 1 tbsp Wasabi paste
- 2 tbsp Fresh Chives minced
- Toasted Sesame Seeds garnish
Instructions
- Place four eggs in the pot of water and bring to a boil. You can also use ready-to-eat boiled eggs, just make sure they are peeled. Let it cook for about 15 minutes. Drain and place in a bowl of ice cold water to prevent cooking further
- While the eggs cook, mince the fresh chives
- Once the eggs are cooled, peel and finely chop them. Add in the avocado and chop some more. Toss the eggs and avocado in a bowl and stir in the 1/3 cup of kewpie mayo, 1 tbsp of wasabi and the minced chives. Chill for 15 minutes, sprinkle with toasted sesame and serve!