Korean Sweet Potato (Goguma) Egg Salad
Who knew sweet potatoes and eggs made such a good pairing? It creates the perfect combination of complex carbs and protein that’s sure to keep you filled for a long time and hit all the comfort flavors you crave!
I won’t tell you my entire life story…
But I’ll tell you how this dish came to be (because it was a big problem-solving moment!) One day I was making a batch of egg salad and accidentally poured in more mayonnaise then I had intended to. I looked around and saw the Korean sweet potatoes that were cooking in the air fryer (which I originally made as weekday snacks for my kids.) I thought, “If my egg salad is too watery, maybe if I add something starchy to the mixture… it’ll turn more clumpy?” And not only did it turn into my desired texture, it tasted SO! FREAKING! GOOD! I think because the sweet potatoes were cooked on high-heat in the air fryer so it had started caramelizing, which contrasted the slight savory-ness of the egg salad so well. So now I make a huge batch of this about every other week. It’s the best thing to meal prep for when you want something light and quick, as tortilla wraps, sandwiches, or even lettuce boats!
Ingredients:
15 room temperature eggs
1/2 a small yellow onion, diced
1 stalk of celery, diced
1/3 can of sweet corn
1 1/2 cups of light mayonnaise
5 small - medium Korean sweet potato
Salt & pepper to taste
Equipments:
Big pot for boiling water
Air fryer or oven to cook the sweet potatoes
Instructions:
Wash the sweet potatoes and air fry them for 25 - 30 minutes (depending on how thick your potatoes are) at 400 degrees; sweet potatoes are done when you can easily indent the flesh with your fingers when pressing down
Make sure the eggs are at room temperature before placing them into (already) boiling water for 6 minutes and 50 seconds (set a timer for this!)
While the eggs are boiling, prepare an ice bath big enough to fit all the eggs
Transfer the eggs to the ice bath and peel once not hot to the touch
Mix together eggs, mayonnaise, onions, celery, and corn
Peel the sweet potato flesh off and add to the egg mixture
Fold sweet potatoes evenly throughout until creamy and smooth
Serve in tortilla wraps, between toast, or on lettuce boats!
