This Palabok Egg Sando uses the flavor profiles and toppings you would find in a Palabok noodle dish, made into an egg salad and sandwiched in fresh baked Malunggay Bread. Sarap!
I love you Palabok
My love for Palabok is endless. You can read up on a traditional-sh recipe in this “Sosyal” version. Then make your way through these potato salad and deviled egg variations.
Palabok Egg Sando Recipe
Okay after that short intro lets get to this recipe. For the bread I used my Malunggay Milk Bread recipe, but you can use any store-bought milk bread.
For the Egg salad this is what you will need:
- 4 Boiled Eggs (Diced and Slightly Mashed)
- ¼ Cup Kewpie Mayo
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Achuete Powder
- 1 Teaspoon Patis (Fish Sauce)
- 1 Teaspoon Calamansi or Lemon Juice
- 1 Tablespoon Chicharon Crumbs
- 1 Tablespoon Smoked Tinapa Flakes
- 1 Teaspoon Ground Black Pepper
To build the actual Palabok Egg Sando you will need these ingredients:
- 4 Slices of Malunggay Shokupan (or any Milk bread)
- Palabok Egg Salad
- 1 Boiled Egg Cut In Half
- 1 Tablespoon Salmon Roe
- 1 Teaspoon Chicharon Crumbs
- 1 Teaspoon Chives
- 2 Fresh Calamansi or Lemon Wedges
Let’s Make it!
Place all the Palabok Egg Salad ingredients in a bowl and mix well. Add the rest of the seasoning such as the patis, calamansi or pepper.
I didn’t mention it above, but if you are into packet seasoning you can use a Palabok sauce starter instead and just mix about a tablespoon into the kewpie and add in the chicharon and tinapa. Even easier.
Build the Palabok Egg Sando
To build the sandwich take one slice of bread and place one half of a boiled egg right in the middle.
Pile on half of the Palabok Egg Salad up and around the egg. Put another slice of bread on top. Press lightly.
It’s optional to cut the crusts off on all sides. It’s purely for presentation purposes. I didn’t. Repeat the same process with the other sandwich.
To serve cut the Palabok Egg Sando in half and spoon over the salmon roe, chicharon crumbs and chives. Serve with fresh calamansi or lemon on the side.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Course: Lunch, Merienda, Soup
Cuisine: Filipino
Servings: 2 Sandwiches
Ingredients For The Palabok Egg Salad
- 4 Boiled Eggs Diced and Slightly Mashed
- ¼ Cup Kewpie Mayo
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Achuete Powder
- 1 Teaspoon Patis Fish Sauce
- 1 Teaspoon Calamansi or Lemon Juice
- 1 Tablespoon Chicharon Crumbs
- 1 Tablespoon Smoked Tinapa Flakes
- 1 Teaspoon Ground Black Pepper
Ingredients For The Sandwich
- 4 Slices of Malunggay Shokupan or any Milk bread
- Palabok Egg Salad
- 1 Boiled Egg Cut In Half
- 1 Tablespoon Salmon Roe
- 1 Teaspoon Chicharon Crumbs
- 1 Teaspoon Chives
- 2 Fresh Calamansi or Lemon Wedges
Place all the Palabok Egg Salad ingredients in a bowl and mix well. Add more seasoning such as the patis, calamansi or pepper.
I didn’t mention it above, but if you are into packet seasoning you can use a Palabok sauce starter instead and just mix about a tablespoon into the kewpie and add in the chicharon and tinapa. Even easier.
To build the sandwich take one slice of bread and place one half of a boiled egg right in the middle. Pile on half of the Palabok Egg Salad up and around the egg. Put another slice of bread on top. Press lightly.
It’s optional to cut the crusts off on all sides. It’s purely for presentation purposes. I didn’t. Repeat the same process with the other sandwich.
To serve cut the sandwich in half and spoon over the salmon roe, chicharon crumbs and chives. Serve with fresh calamansi or lemon on the side.
