Easter Egg Salad and Easter Brunch 2014

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I had a lovely Easter this past weekend full of friends, food and champagne. It was the first time I had a significant amount of people over (8! In a tiny studio!) and I was nervous at first. I didn’t know if there’d be enough room for everybody, if everyone would enjoy the menu I had chosen or the activities I had excitedly planned beforehand (I think the egg dying station was a dead give away that I am a former elementary school teacher). I think everyone enjoyed themselves and I know that I had a lot of fun with everyone that came by. It was a gorgeous day to enjoy my balcony sitting in the sun, sipping mimosas and eating way too much Easter candy from goodie bags. I had instructed everyone to dye two eggs for a contest to win a giant Reese’s peanut butter egg- which unfortunately melted in the sun. I told everyone to take the ones they had dyed home with them but I was left with at least 10 hard boiled eggs. Over the past few days I’ve been eating eggs for lunch (and sometimes dinner, too). I’m getting a bit of egg fatigue… but I’d hate to let them go to waste.

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So I decided to substitute the typical mustard with gochujang, a spicy chili paste from Korea. It’s flavor is spicy but not overpoweringly so and it adds a bit of smokiness and sweetness to the mix. Chopped scallions add a fresh, onion bite and a bit of black pepper gives it a little more kick. It’s a very simple recipe as most egg salad recipes are and very tasty on a slice of sourdough bread with a garnish of pea shoots- the perfect spring touch.

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Easter Egg Salad
Prep time
Cook time
Total time
My favorite method of hard boiling eggs is to just cover eggs in a pot with salt and bring them to a boil. Once it has reached the boiling point I cover the pot and turn off the heat and let them sit for about ten minutes. I then rinse them with cool water and peel them. Gochujang can be found in most Asian supermarkets or you can order it online at www.hmart.com.
Serves: 4
  • 6 hard boiled eggs
  • ¼ cup of mayonnaise
  • 1 teaspoon of gochujang
  • ¼ teaspoon of black pepper
  • 3 stalks of green onion, chopped
  • A handful of pea shoots (optional)
  1. Peel the hard boiled eggs and roughly chop them
  2. In a medium sized bowl, mix together the mayo, gochujang and black pepper
  3. Gently fold in the eggs and green onion
  4. Serve on toasted bread and garnish with pea shoots



  1. Bettina says

    Lovely post and beautiful pictures! A perfect Easter brunch that showed that all you need is friends and great food to have a truly good time :)


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