Hawaiian Egg Salad Sandwich
Without a doubt, after Easter – egg salad always follows. We always include King’s Hawaiian rolls in our Easter brunch too, so I thought I’d make a special Hawaiian style egg salad, using char siu!
Char siu is tradionally a Chinese barbequed pork, but in Hawaii char siu is marinated a little bit sweeter, using food coloring for that distinctive red color. The meat is then bbq’ed to give you decadent sticky, sweet island flavor. Char siu is used in fried rice, or served up for plate lunch but it’s also delicious paired with rice and eggs and for breakfast.
Here is my post-Easter egg salad with a sweet Hawaiian kick, served on my favorite King’s Hawaiian sweet bread rolls.
ingredients:
6 eggs
1/4 cup mayonnaise
2 Tablespoons pickle relish
1 teaspoon yellow mustard
5 slices char siu, cooked and chopped
pinch of Hawaiian seasoning
pepper
9 King’s Hawaiian rolls
If you don’t have any leftover eggs or can’t bear to crack the ones you have – look at that cute smiling face – then here’s how you boil a perfect hard boiled egg:
Carefully place the eggs in a pot. Gently cover the eggs with about 1-2 inches of water.
Bring the water to a boil and once it reaches a boil, turn the heat OFF. Cover with a lid, and let it sit for 12 minutes.
Prep a bowl filled halfway with ice water, set aside. When the 12mins are up, drain the eggs and place them in the ice water to cool.
Once the eggs are cooled crack and shell them. If there are little pieces of shell stuck I like to run the egg under water and then dab it with a paper towel.
Once cooled, peel and shell the eggs. In a bowl cut up or mash the eggs into small pieces.
Add the mayonnaise, pickle relish, mustard, and char siu. Stir to combine and season with the Hawaiian seasoning and pepper.
Spoon onto sweet bread rolls and serve.
I haven’t seen this until just now. Sweet pork in eggy mayoie goodness– genius! It will most likely cause my husband to fall in love with me all over again.