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.
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings4
AuthorSonja Bradfield
Ingredients
6hard boiled eggs
1/4cupof mayonnaise
1teaspoonof gochujang
1/4teaspoonof black pepper
3stalks of green onionchopped
A handful of pea shootsoptional
Instructions
Peel the hard boiled eggs and roughly chop them
In a medium sized bowl, mix together the mayo, gochujang and black pepper
Gently fold in the eggs and green onion
Serve on toasted bread and garnish with pea shoots