Cheesy Egg Salad Bao Buns with Homemade Mayo

Four egg salad filled bao buns in a rectangle white bowl.

Soft and fluffy egg sandwich that tastes heavenly! Making it with homemade fresh mayonnaise will elevate even higher – a little tricky, but it’s worth the effort.

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Prep Time 20

Cook Time 15

Total Time 35

Course Lunch, Snack

Cuisine Asian fusion, New Zealand

Servings people

Ingredients

1 pack United Food Co. bao buns
6 Better Eggs room temperature
1 tbsp DYC white vinegar
¼ cup grated parmesan cheese
Chives for garnish
Salt and pepper to taste

For the Homemade Mayonnaise

1 whole Better Egg
½ tbsp lemon juice
1 tbsp DYC Apple cider vinegar
¼ tsp Dijon mustard
1 cup The Good Oil Extra Virgin Sunflower Oil

Instructions

Boil the eggs: In a saucepan, boil enough water to cover the eggs. Pour in the white vinegar* in the boiling water. Insert the eggs. Simmer for 10 minutes to make hard-boiled eggs. Transfer them into cold water. Once cooled, peel and place them in a bowl.
Make the egg salad: Mash the boiled eggs and mix with grated cheese and homemade mayo.
Season with salt and pepper to taste.
Steam the bao buns: Steam the bao buns following the package instructions until soft and fluffy.
Fill each bao bun with the cheesy egg salad mixture and garnish with fresh chives.

Homemade Mayonnaise

In a jar, combine the whole egg, lemon juice, apple cider vinegar, mustard and a pinch of salt. Blitz for 30 seconds.
Pour the oil slowly into the jar while blending at the same time, if you add the oil too fast this will cause the mayonnaise to split. The mayonnaise will slowly thicken. Season with salt and pepper as required.
Transfer the mayonnaise to an airtight container and refrigerate. Remember to consume within a day and keep refrigerated when not in use.

Notes

Note: When making the homemade mayonnaise, please be aware that it contains raw eggs. We recommend using the eggs immediately after cracking, preparing small amounts at a time, and ensuring there’s enough vinegar or lemon juice to properly acidify the sauce. Store the mayo in the fridge and consume within a day. Always keep in mind the risks associated with consuming raw eggs.

*Adding a little vinegar when boiling eggs helps to prevent the eggs from cracking, and also makes it easier to peel them.