Hatch Green Chile Egg Salad on Toasted Milk Bread

Hatch Green Chile Egg Salad on Japanese Milk Bread

Ingredients

• 6 hard-boiled eggs, peeled and chopped

• 1/4 cup mayo (Kewpie or Duke’s preferred)

• 2–3 tbsp Hatch green chile sauce

• 1 tsp Dijon mustard

• 1/4 tsp garlic powder

• 2 tbsp red onion, finely minced

• Juice of 1/2 lemon

• 1 tsp honey

• 1 tbsp fresh tarragon, chopped (plus more for garnish)

• Salt and freshly ground black pepper, to taste

• Japanese milk bread (Shokupan), sliced

• Butter

• Extra tarragon or flaky salt for garnish

Instructions

1. Marinate the Onion
In a small bowl, combine minced red onion with fresh lemon juice and honey. Let it sit for at least 10 minutes to mellow.

2. Mix the Dressing
In a medium bowl, stir together mayo, Hatch green chile sauce, Dijon, garlic powder, salt, and pepper.

3. Assemble the Salad
Add the chopped eggs, marinated onion (with juice), and tarragon. Gently fold everything together until creamy but still textured. Taste and add salt, if necessary.

4. Toast + Butter the Bread
Toast the milk bread slices until golden. Immediately butter them while warm.

5. Build + Serve
Spoon egg salad over the warm, buttered toast. Top with extra tarragon and a pinch of flaky salt, if you’d like. Serve open-faced or stacked.

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Leftovers Tip:
Got some egg salad left? Spoon it onto wheat thins and top with a slice of my
quick Asian pickles
. Salty, crunchy, spicy, tangy—it’s the perfect little bite.