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Egg Salad

4 Servings

Yangban Society Egg Salad Recipe

Thomas J. Story

 8 medium eggs
 ¼ cup minced chives
 ¼ cup chopped dill
 1 to 1 1/2 cups Kewpie mayonnaise, or other mayonnaise
 2 tbsp cured trout roe

Set up a steamer basket and steam the eggs, covered, for 9 minutes. Meanwhile, set up an ice bath by filling a large bowl with about 4 cups combined ice and water. Once eggs are cooked, transfer them immediately to the ice bath. When completely cooled, peel eggs.


Chop the eggs roughly and transfer to a large bowl. Add minced chives and chopped dill. Add 1 cup mayonnaise and mix. Taste. Add remaining mayonnaise if desired.


Keep refrigerated until it’s time to serve, then top with cured trout roe.

Nutrition Facts

Servings 0