Creamy, naturally sweet and savory egg salad that is familiar but different.

Hobak Egg Salad

Serves 2 - 3

At Korean sandwich shops and cafes you can often find a bound salad of danhobak or kabocha squash. Served on sandwich bread with lots of iceberg lettuce and tomato, it is simple but tasty. This is my take on that sandwich. It is creamy, naturally sweet from the squash but with more savory elements from the scallions and additional seasonings. The lettuce and tomato add texture and freshness to the sandwich. I like to serve mine with chips because it’s literally impossible for me to eat a sandwich without chips and pickled chilis for a nice burst of acid and heat to add to every few bites.

Ingredients

*225g (0.75 c) mashed danhobak or kabocha squash, cooled

8 large or XL eggs

Dressing

60g (3 T) mayonnaise

50g (3 whole) scallions, sliced finely

1 T whole grain Dijon mustard

0.50 – 0.75 t kosher salt

0.25 – 0.50 t ground black pepper

0.25 t onion powder

0.25 t garlic powder  

Finishing

**Lettuce

Tomato, sliced

Lightly toasted bread

Method

1.      Bring a pot of water to a boil.

• Using a spoon, carefully place the eggs straight from the fridge into the boiling water. Cook based on the times listed below.

Large eggs – 8 minutes

XL eggs – 9 minutes

• Pour off the hot water and run under cold water. Fill and empty the water in the pot 3 times.

• Peel and chop the eggs and set aside.

2.      In a large mixing bowl, combine the mashed squash with, 3 T of mayo and remaining dressing ingredients.

• Add the eggs to the dressing and mix well.

• Taste and adjust adding more mayo and seasonings as desired.

• Refrigerate 1 – 2 hours before serving.

I like to refrigerate the salad because I prefer to serve it chilled but also while chilling it tightens up a little and the flavors meld but, it can be served immediately if desired.

3.      Build a sandwich with the finishing ingredients. Slice and serve with pickled chilis.