Sesame Egg Cucumber Snack Stacks
Jammy eggs, sesame cucumber, and chili mayo stack into cool, crunchy bites built for snack attacks.
Prep: 12 · Cook: 8 · Total: 20 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (119 reviews)
INSPIRED BY
Built from the contrast of cool cucumber, rich egg yolk, and a punchy sesame-chile finish.
Story
This is the snack I make when the table needs a little crunch and I do not want to turn on the oven. The egg gives each cucumber round enough substance to feel like a real bite, while chili mayo brings the diner-counter attitude. They look neat, but nobody needs to eat them neatly. Keep a stack by the drinks and watch them disappear.
By Theo
Ingredients
- 1 large English cucumber, cut into 18 thick slices
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 4 large eggs
- 1/3 cup mayonnaise
- 1 tbsp chili crisp
- 2 scallions, thinly sliced
- 1 tsp lime juice
- Flaky salt, for finishing
Instructions
- Place the eggs in a saucepan, cover with water, bring to a boil, and simmer for 7 minutes. Transfer to ice water, then peel and slice.
- Whisk rice vinegar, sesame oil, soy sauce, honey, and lime juice in a small bowl.
- Toss cucumber slices with half the dressing and let them stand for 3 minutes so they stay crisp.
- Stir mayonnaise with chili crisp until streaky and spoonable.
- Top each cucumber slice with a little chili mayo and one egg slice.
- Scatter with sesame seeds, scallions, flaky salt, and the remaining dressing before serving.
Chef Tips
- Seven-minute eggs give you a set white and a soft, jammy center.
- Pat cucumber slices lightly if they release a lot of water before stacking.
- Use plain mayonnaise and a pinch of red pepper flakes if you do not have chili crisp.
- Assemble within an hour of serving for the cleanest crunch.
Cook's Notes
- Chill the eggs in ice water immediately for easier peeling.
- Dress the cucumber lightly so the stacks stay crisp.
- Add the chili mayo just before serving.