Tamago sando / egg salad sandwiches

One of the common sandwiches I grew up with.  The filling: hard-boiled eggs separated into yolks and egg whites; yolks are mashed and mixed with mayonnaise; egg whites are finely chopped and mixed in with yolks. For maximum flavor, the amount of mayonnaise used is quite high. Shiokoji tamago hard-boiled eggs marinated in salted rice malt eliminate the mayo and still give a rich taste.

Karifurawaa to burokkorii no shiokoji tamago sarada, kochujan-fumi / cauliflower and broccoli with hard-boiled egg marinated in salted rice malt, and gochujang

A simple salad with egg-based dressing. A small amount of olive oil helps to make it a bit more creamy, and gochujang Korean pepper paste adds a spicy yet somewhat sweet note. Using a hard-boiled egg marinated in salted rice malt eliminates the need to use mayonnaise, so this rich dressing has a very light aftertaste.