Umami Egg Salad


We are leaning into a trifecta of powerfully umami ingredients – toasted sesame oil, soy sauce, and Worcestershire sauce – to lend big savory flavor to this take on classic egg salad. If you happen to have some MSG on hand and want to add a sprinkle in to boost it further, I certainly wouldn’t be mad at it…

Active Time: 15 Mins

Total Time: 15 mins

Screenshot 2024-04-02 at 8.59.42 AM


  • 1 lemon


  • ½ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons toasted sesame seeds
  • 2 pinches of sugar
  • Flaky sea salt, freshly ground black pepper
  • Something to serve it on (crackers, bread etc)


  • 8 hard-boiled large eggs (instrux below)

1. Boil the eggs:

  • If your eggs are already cooked, skip this step! If not, bring a medium pot of water to a boil. Gently lower 8 eggs into the water and set a timer for 10 minutes.
  • While they cook, prepare an ice bath. Plunge the cooked eggs into the bath to stop the cooking. Peel the eggs.

2. Make the egg salad:

  • Cut the eggs in half and scoop out the yolks, adding the yolks to a medium bowl. To the yolks, add ½ cup mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon Worcestershire, and two pinches of sugar.
  • Gently crush 2 tablespoons toasted sesame seeds, either in a mortar and pestle or in a resealable plastic bag with a rolling pin. Add half the sesame seeds to the yolks and using a spatula, stir and paddle the mixture together until homogeneous and smooth. Season to taste with salt and pepper.
  • Finely chop the egg whites, to about ¼” pieces. Add the whites to the yolk mixture and gently stir to combine.

3. Serve:

  • Serve however you please–I like it on hearty seedy crackers, or toasted sourdough, but it’s also great on white bread or brioche. Finely grate some lemon zest (don’t skip this!) over each toast/sandwich, and sprinkle with more of the crushed sesame seeds and flaky sea salt just before serving. Squeeze some lemon juice over just before serving as well.

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