Sometimes I read a recipe and I see it different in my head than what I read. I think I improved a recipe that I read from a major publication. Anyways this came out FORKING GREAT and it makes two servings. You do need gochujang for this recipe (that is why it looks like chicken salad instead of egg salad) . I strongly recommend to buy an Asian Brand from an Asian Grocery Store because the stuff they sell at your neighborhood grocery store isn’t much different than ketchup and it’s not the taste that you are going for.

Ingredients for around 2 servings

4 eggs – hardboiled

1 Tablespoon gochujang (preferably an actual Asian Brand)

1 Tablespoon prepared Chinese mustard

1/2 teaspoon toasted sesame oil

fresh ground black pepper – to taste

sea salt – to taste

1/4 cup peas

1 scallion – sliced thin

1 Tablespoon – cilantro

Optional – 1 Tablespoon mayonnaise for drizzle for finishing.

Directions

Boil the eggs in boiling water for ten minutes. Next place eggs in ice bath and let then chill about 30 minutes.

In a small mixing bowl add the gochujang, mustard, sesame oil, and peas.

Peel and chop the eggs and add to gochujang mixture. Add salt and pepper to taste. Top with scallions and cilantro. Do an optional mayonnaise drizzle if desired.

ENJOY!!!!