Korean Egg and Chive Sandwiches Recipe
Soft sandwiches with a creamy spread made from eggs, mayonnaise and chives are Korea’s answer to classic egg salad sandwiches. In Korea, these sandwiches are often bought at subway stations or convenience stores as a quick breakfast or snack on the go. The key is very soft bread and a filling so smooth it almost melts.
These Korean-style egg sandwiches are incredibly soft and creamy, with a subtle sweetness and ultra-smooth texture that makes them feel like a convenience-store treat straight from Seoul.
Chef's tips
Mash the eggs very thoroughly so there are no large chunks – this is what gives the spread its characteristic, almost fluffy texture. Don’t skip the small amount of sugar; it gently rounds out the flavor and makes the sandwich taste more like the Korean original.
How to serve
Pack them in parchment or sandwich paper and enjoy on the go, or arrange on a platter, cut into triangles, for a casual brunch or picnic. They pair especially well with iced coffee or milk tea.
Ingredients
- eggs hard-boiled - 5 piece
- mayonnaise - 3 tablespoons
- plain yogurt for a lighter texture - 1 tablespoon
- mustard mild or Dijon - 1 teaspoon
- sugar for a gentle sweetness like in Korean sandwiches - 0.5 teaspoons
- salt to taste
- black pepper to taste
- chives finely chopped - 2 tablespoons
- toast bread preferably soft, without seeds - 6 slices
- butter soft, for spreading on the bread - 1 tablespoon
- lettuce optional, for the inside of the sandwich - 3 leaves
Preparation
- Cook the eggs until hard-boiled (about 9–10 minutes from the moment the water starts boiling), then pour cold water over them and let them cool completely. Peel off the shells.
- Place the cooked eggs in a bowl and mash thoroughly with a fork until there are no large pieces left. If you want a very smooth spread, you can use a potato masher.
- Add the mayonnaise, yogurt, mustard and sugar. Mix thoroughly until you get a creamy mixture. Season with salt and pepper to taste.
- Finally, add the finely chopped chives and gently mix to distribute them evenly throughout the spread.
- Lightly spread a thin layer of soft butter on one side of each slice of toast bread. Place a lettuce leaf (if using) on three slices, then add a generous layer of the egg spread on top.
- Cover with the remaining slices of bread, buttered side facing in, press gently and, if you like, trim off the crusts to make the sandwiches more “Korean” in style. Cut each sandwich in half and serve immediately or wrap in sandwich paper to take away.
Storage
Pastę jajeczną przechowuj w lodówce w zamkniętym pojemniku i zużyj w ciągu 24 godzin. Gotowe kanapki najlepiej zjeść tego samego dnia, bo chleb mięknie.
