Here are the ingredients.
I usually prepare the egg salad and cabbage shreds the night before for speed cooking in the morning.
Chop the boiled eggs finely. Combine with mayonnaise, milk, salt, pepper, and mustard (optional). Mix together. For the mayonnaise, you should taste and add appropriately.
Shred the cabbage. Sprinkle some salt and microwave for 1.5 minutes at 600W.
This really makes the cabbage tasty and easier to eat.
Break the whole English muffins into two with your hands. Sprinkle olive oil in the cross-section. Spread with the backside of a spoon.
When the bread is toasted, top with cabbage and egg salad to serve.
Please give it a try since it's so tasty.
Story Behind this Recipe
I had a sudden flash that this combination must be absolutely delicious. Prepare the cabbage to make it even more tasty. The secret is to add olive oil before heating for an aroma-rich and crispy finish.
Follow the recipe since I've put in a lot of effort into the salad, cabbage, and bread! Rather than adding set amounts of condiments to make the salad, the key to fluffiness is to taste and check for thinness as you cook. I recommend using mustard and milk a for subtle taste, but they are optional.