Chinese Egg Salad

Instructions

1. 1

   Hard-boil the eggs by placing them in a pot of cold water, covering, and bringing to a boil. Remove from heat and let sit for 12 minutes. Drain and rinse with cold water.

   Tip: Use older eggs for easier peeling.

2. 2

   In a blender or food processor, combine chopped scallions, carrots, cucumber, and bell pepper. Blend until coarsely chopped.

   Tip: Use a vegetable peeler to remove the skins from the carrots and cucumber.

3. 3

   In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and black pepper.

   Tip: Use a wire whisk or spatula to mix the dressing.

4. 4

   Once the eggs have cooled, peel them and cut them into small pieces. Add the egg pieces to the bowl with the dressing and toss to coat.

   Tip: Don't overmix the eggs with the dressing.

5. 5

   Add the chopped vegetable mixture to the bowl and toss to combine.

   Tip: Use a spoon to mix everything together.

6. 6

   Taste and adjust the seasoning as needed.

   Tip: Add more soy sauce or sesame oil if desired.

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: Serve chilled.

8. 8

   Just before serving, garnish with additional chopped scallions if desired.