A delicious twist on classic egg salad using hard-boiled eggs, kewpie mayo, siracha, and a variety of seasonings. Served on grilled sourdough toast with avocado, it makes for a perfect breakfast or lunch.
1: Boil water in a pot and gently add the eggs. Cook for 12 minutes.
2: Transfer the eggs to ice water and let sit for 5 minutes before peeling.
3: Grate 4-6 eggs using a microplane for the desired consistency.
4: In a bowl, mix grated eggs with kewpie mayo, siracha, lemon juice, red pepper flakes, salt, black pepper, and fresh dill.
5: Dice half a small red onion and mix it into the egg salad.
6: Grill sourdough bread with kewpie mayo on a cast iron skillet.
7: Rub a garlic clove on the grilled toast.
8: Top the toast with sliced avocado, egg salad, red pepper flakes, and dill. Enjoy!
