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Umami Egg Salad

Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad
Cuisine: asian fusion
Keyword: egg salad, eggs, gluten free, gluten free miso, hard boiled eggs, kewpie mayonnaise, lemon zest, scallions, sriracha, thai basil
Servings: 3 servings
Author: GFchow @ gfchow.com

Ingredients

  • 6 large hard boiled eggs chopped (See NOTES section below)
  • 2-3 tablespoons Kewpie mayonnaise (available at most markets) start with 2 and add more if needed,
  • 2-3 teaspoons miso paste gluten free
  • squirt or two of Sriracha
  • handful Thai basil leaves chopped (use regular basil or cilantro if Thai basil is unavailable)
  • 2 scallions ends trimmed and thinly sliced into rounds
  • 1/2 lemon zested

Instructions

  • Place chopped hard boiled eggs, mayo, miso, sriracha, Thai basil, scallions and lemon zest In a medium sized bowl.
  • Thoroughly combine all ingredients and season with salt and pepper.
  • Serve with crackers, sliced veggies, lettuce cups or toasted gf bread and enjoy.

Notes

This recipe can easily be doubled, tripled or quadrupled!
Visit GFchow's recipe for Perfectly Cooked Hard-Boiled Eggs.
American mayonnaise uses whole eggs while Kewpie mayonnaise (Japanese) uses only the egg yolks which gives Kewpie its distinct umami rich flavor and custardy texture. The Kewpie mayonnaise sold in the USA is certified gluten free while this same brand when sold in Japan is not.