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Boil the eggs for 10 minutes, then drain and cool under cold running water. Peel, roughly chop two and halve one lengthways.
While the eggs are cooking, make the mayo. Whizz the egg yolk, wasabi, lime and gochujang in a jug with a hand blender. Slowly drizzle in the oil with the motor still running until a thick, smooth mayo forms. Taste for seasoning, adding more citrus, a dash of rice vinegar or more wasabi, if you like. Add 1 tbsp of water if the mayo is very thick. You’ll make more than you need, so cover and chill half – it will keep, covered and chilled, for up to three days.
Stir the chopped eggs, spring onion and sesame seeds into the mayo and season. Divide between the four pieces of bread, and add an egg half to the middle of two of them. Sandwich with the other two pieces. Cut in half, to serve, to show the cross section of the yolk in the middle. Serve with some prawn cocktail crisps and watercress, if you like.