15-Minute Mayak Egg Salad Sandwiches

Mayak Egg Salad Sandwiches offer a delightful fusion of flavors and textures, making them a go-to choice for a quick, satisfying meal. Here’s a simple recipe to elevate your sandwich game

Mayak Eggs

Mayak Eggs has taken the Korean banchan game by storm. The name translates to “drug eggs” because they’re allegedly that addictive. Simply marinate hard-boiled eggs in a honey-soy sauce for a few hours and you’ve got a quick lunch!

I enjoy my Mayak Eggs on rice with avocado, sesame oil, and a spoonful or two of the marinade. I also prefer to make my Mayak Eggs with jammier hard-boiled eggs. The runny yolk blends with the marinade to coat the rice in a sweet, spicy sauce for a satisfying meal.

The Wasian Cookery Take

I wanted to find a way to enjoy Mayak Eggs without the need for utensils (i.e., in front of my computer on busy work-from-home days). I found my inspiration from the 4th Earl of Sandwich, who allegedly invented the sandwich by stacking his roast between two slices of bread so he wouldn’t have to step away from his gambling to eat his meal with both hands. 

Of course, I had to keep my Mayak Eggs jammy (it’s the only way to truly appreciate the savory flavors of the marinade)— so a Mayak Egg salad was out of the question. The next best thing was to sandwich a jammy Mayak Egg in a simple egg salad filling between white bread. It’s almost a sandwich within a sandwich! 

In this recipe, I’ve shared my favorite method to hard boil eggs. I use the hot burner method. Simply place a pot of eggs and water on a burner on high heat. When the water reaches a boil, cover it with a lid, and kill the heat. Leave the pot until your eggs reach your preferred consistency (4 minutes for jammy eggs, 6 minutes for medium eggs, 7 minutes for well done), and then cool the eggs immediately under cold running water or an ice bath. 

You aren’t limited to enjoying Mayak Egg Salad Sandwiches while you WFH. Enjoy them in the sunshine on a picnic! These Mayak Egg Salad sandwiches can be made ahead of time. Keep chilled in the refrigerator to ensure the egg salad filling retains its structural integrity.

How To Make Mayak Egg Salad Sandwiches Step by Step

Mayak Egg Salad Sandwich Ingredients

Eggs:

10 large eggs

Mayak Egg Marinade:

2 Tbsp soy sauce

2 Tbsp honey or brown sugar

1 Tbsp water

1/2 Tbsp sesame seeds

3 cloves garlic minced

1 green onion sliced thinly

1 or 2 chili peppers sliced thinly (optional)

Egg Salad Filling:

1/4 cup mayonnaise

1/2 Tbsp white sugar

1/2 tsp milk

Salt and freshly cracked black pepper to taste

Sandwiches:

8 slices white bread

Butter or extra mayonnaise

Directions

Cook the eggs:

  1. Leave eggs out at room temperature for about 15 minutes before cooking.
  2. Place eggs in a pot large enough to avoid crowding. Add enough cold water to cover the eggs about an inch.
  3. Place the pot on a burner and turn the heat to high. As soon as the water hits a boil, cover the pot, turn off the heat, and leave the pot on the hot burner.
  4. Fill two bowls with water and ice to create two ice baths.
  5. After 4 minutes, remove two eggs from the pot with a slotted spoon and immediately place the eggs in the first ice bath. Replace the top of the pot for your remaining eggs as quickly as possible to minimize a drop in temperature. The first two eggs you’ve removed will be your jammy eggs for your Mayak Egg marinade.
  6. After an additional 2 minutes, remove the remaining eggs from the pot and place them in the second ice bath. Reserve these eggs for the Egg Salad filling.
  7. After the eggs are cool enough to handle, carefully peel them.

Marinate the Mayak Eggs:

  1. In a sealable container, combine marinade ingredients and whisk until well combined.
  2. Place your reserved jammy eggs in the marinade.
  3. Cover and store in the refrigerator for at least 6 hours before assembling sandwiches. Be sure to give the container a quick shake every couple of hours to ensure uniform marination.

Make egg salad filling:

  1. Place the eggs reserved for the egg salad into a large bowl and crush with a fork. Crush egg whites to about pea-size or smaller.
  2. Add in mayonnaise, sugar, and milk, and combine well. Add salt and black pepper to taste.
  3. Refrigerate until Mayak Eggs have marinated.
  4. Assemble sandwiches (instructions below make 2 sandwiches; repeat steps to make 4 sandwiches):
  5. Remove a Mayak Egg from the marinade and slice the egg in half, lengthwise, with a sharp knife.
  6. Spread a thin layer of butter or mayonnaise on one side of four slices of bread.
  7. Spread egg salad filling on top of each sandwich half. Add enough filling to cover the Mayak
  8. With a fork, poke through the egg salad filling three or four times to create cavities for the Mayak Egg marinade to pool. Avoid piercing the Mayak Eggs. Then Spoon about 1 teaspoon of the Mayak Egg marinade atop each sandwich.
  9. Cover each sandwich half with the remaining slices of bread.
  10. Cut each sandwich in half, slicing through the Mayak Eggs to expose the yolk.

The nutrition benefits of Mayak Egg Salad Sandwiches

Mayak Egg Salad Sandwiches are a protein-rich delight, offering high-quality eggs filled with essential nutrients like B12, D, and selenium. Packed with healthy fats and minimal carbs, they’re a balanced and satisfying option for any meal. Versatile and portable, these sandwiches are a convenient choice for those looking for a nutritious and delicious boost. Customize with whole-grain bread and fresh veggies for added fiber and antioxidants. Elevate your meal with Mayak Egg Salad Sandwiches—quick, flavorful, and a nutritional powerhouse.

Variations of the Mayak Egg Salad Sandwich

Avocado Bliss: Add slices of ripe avocado to the egg salad filling for a creamy and flavorful twist. The buttery texture of avocado complements the savory eggs and adds extra richness to the sandwich.

Spicy Kick: Incorporate a spicy element by mixing a bit of sriracha or your favorite hot sauce into the egg salad filling. This variation will add a zesty kick that pairs well with the sweetness of the marinade.

Pickle Power: Introduce a tangy and crunchy element by folding in finely chopped pickles or relish into the egg salad filling. The pickles will provide a delightful contrast to the soft eggs and add a burst of flavor.

Mediterranean Delight: Elevate the sandwich with Mediterranean flavors by adding diced sun-dried tomatoes, crumbled feta cheese, and a sprinkle of dried oregano to the egg salad filling. This variation brings a Mediterranean twist to the classic recipe.

Feel free to explore these variations to suit your taste preferences and enjoy the diverse flavors of the Mayak Egg Salad Sandwich!

FAQs

Is Mayak Egg Salad suitable for a low-carb diet?

Yes, it is. With minimal carbs, Mayak Egg Salad can be a suitable option for those monitoring their carbohydrate intake.

How long can I store Mayak Egg Salad in the refrigerator?

It’s best to consume within 2-3 days for optimal freshness. Store in an airtight container to maintain flavor.

Can I add extra vegetables to the egg salad for more nutrients?

Absolutely! Enhance the nutritional profile by adding fresh vegetables like spinach, tomatoes, or bell peppers for added vitamins and antioxidants.

Is Mayak Egg Salad a good protein source for vegetarians?

Yes, it is. Eggs are an excellent source of protein, making Mayak Egg Salad a protein-packed option for vegetarians.

Mayak Egg Salad Sandwiches

Recipe by Wasian CookeryCourse: Main CourseCuisine: Korean, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

8

minutes
Calories

250

kcal
Total time

23

minutes

Enjoy sweet and savory jammy Mayak Eggs sandwiched between a simple egg salad for the perfect lunch or picnic sandwich.

Ingredients

  • Eggs:
  • 10 large eggs

  • Mayak Egg Marinade:
  • 2 Tbsp soy sauce

  • 2 Tbsp honey or brown sugar

  • 1 Tbsp water

  • 1/2 Tbsp sesame seeds

  • 3 cloves garlic minced

  • 1 green onion sliced thinly

  • 1 or 2 chili peppers sliced thinly (optional)

  • Egg Salad Filling:
  • 1/4 cup mayonnaise

  • 1/2 Tbsp white sugar

  • 1/2 tsp milk

  • Salt and freshly cracked black pepper to taste

  • Sandwiches:
  • 8 slices white bread

  • Butter or extra mayonnaise

Directions

  • Cook the eggs:
  • Leave eggs out at room temperature for about 15 minutes before cooking.
  • Place eggs in a pot large enough to avoid crowding. Add enough cold water to cover the eggs about an inch.
  • Place the pot on a burner and turn the heat to high. As soon as the water hits a boil, cover the pot, turn off the heat, and leave the pot on the hot burner.
  • Fill two bowls with water and ice to create two ice baths.
  • After 4 minutes, remove two eggs from the pot with a slotted spoon and immediately place the eggs in the first ice bath. Replace the top of the pot for your remaining eggs as quickly as possible to minimize a drop in temperature. The first two eggs you’ve removed will be your jammy eggs for your Mayak Egg marinade.
  • After an additional 2 minutes, remove the remaining eggs from the pot and place them in the second ice bath. Reserve these eggs for the Egg Salad filling.
  • After the eggs are cool enough to handle, carefully peel them.
  • Marinate the Mayak Eggs:
  • In a sealable container, combine marinade ingredients and whisk until well combined.
  • Place your reserved jammy eggs in the marinade.
  • Assemble sandwiches (instructions below make 2 sandwiches; repeat steps to make 4 sandwiches):
  • Cover and store in the refrigerator for at least 6 hours before assembling sandwiches. Be sure to give the container a quick shake every couple of hours to ensure uniform marination.
  • Make egg salad filling:
  • Place the eggs reserved for the egg salad into a large bowl and crush with a fork. Crush egg whites to about pea-size or smaller.
  • Add in mayonnaise, sugar, and milk, and combine well. Add salt and black pepper to taste.
  • Refrigerate until Mayak Eggs have marinated.
  • Remove a Mayak Egg from the marinade and slice the egg in half, lengthwise, with a sharp knife.
  • Spread a thin layer of butter or mayonnaise on one side of four slices of bread.
  • On two slices of bread, place a Mayak Egg half, yolk-side down, on each slice of bread.
  • Spread egg salad filling on top of each sandwich half. Add enough filling to cover the Mayak Eggs.
  • With a fork, poke through the egg salad filling three or four times to create cavities for the Mayak Egg marinade to pool. Avoid piercing the Mayak Eggs. Spoon about 1 teaspoon of the Mayak Egg marinade atop each sandwich.
  • Cover each sandwich half with the remaining slices of bread.
  • Cut each sandwich in half, slicing through the Mayak Eggs to expose the yolk.

Notes

  • Enjoy leftover Mayak Egg marinade on top of fresh, hot rice with about a tablespoon of sesame oil and a fried egg (or two)! Double or triple the marinade recipe if you’d like to make extra Mayak Eggs to enjoy later!
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