Japanese Egg Salad Sandwich | Video

Japanese egg salad sandwich. Ridiculously easy to make egg sandwich featuring classic milk bread, hard boiled eggs and kewpie mayonnaise. Need I say more?

The humble eggs are one of the underrated ingredients in the culinary world. This versatile ingredient tastes delicious boiled, scrambled, poached, and even in a spicy curry. Looking for ways to incorporate eggs into everyday meals? Eggs in a sandwich?

Yes, you heard it right. Delicious eggs in a Japanese style sandwich. To be exact, Japanese egg salad sandwich. These sandwiches boast the irresistible combo of boiled eggs and Japanese kewpie mayonnaise. Suffice to say, this is the hottest recipe on the internet now. While the classic recipe incorporates traditional Japanese ingredients, you can easily customize with ingredients you have on hand. Then get to cooking!

The ingredients

Bread. Hard boiled eggs. Kewpie mayo. Salt. Pepper. How good does that combo sound? Traditionally, this Japanese egg salad sandwich is made with soft and fluffy Japanese milk bread. If your local Asian grocery store sells this classic bread, you’re so lucky. The good news? You can easily substitute it with your favorite white bread.

With eggs, you can soft or hard boil them depending on your preference. Now, the key ingredient that adds an insane amount of flavor to this sandwich – kewpie mayonnaise. So good!

How to make Japanese egg salad sandwich

Start with the egg salad. Make sure you reserve half of a boiled egg to create that beautiful whole egg art in the middle of the sandwich. Chop the egg whites very finely and mash the yellow yolks with a fork. Add in plenty of kewpie mayo to make the egg salad brimming with flavor. And don’t forget to season. A pinch of salt and plenty of black pepper to make it super delicious.

Now let’s assemble the sandwich. Spread a little butter onto the bread slices. Place the half egg in the middle of the bread. Top the bread slice with plenty of egg salad. Place another buttered slice of bread on top.

Here’s a tip to cut the egg perfectly into two equal portions. Cover the sandwich tightly with cling wrap and refrigerate for about 10 minutes. Then cut into two equal halves. Doesn’t that egg in the middle look gorgeous?

Easy peasy Japanese egg salad sandwich for lunch. Yum!

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• Avocado Tandoori Chicken Sandwich

Yield: 1 Sandwich

Japanese Egg Salad Sandwich | Video

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Egg salad sandwich made delicious with Japanese kewpie mayonnaise

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 slices of Japanese milk bread or regular white bread, crusts removed
• 1 tablespoon butter
• 3 eggs, hard boiled, peeled and halved
• 2 tablespoons kewpie mayonnaise
• 1 tablespoon chopped spring onions (or scallions) (optional)
• Salt and pepper, to taste

Instructions

1. Set aside half of one egg.
2. Remove yolks from the remaining eggs and finely chop the whites. Place yolks in a small bowl. Add mayonnaise. Mash the yolks with mayonnaise. Add chopped egg whites. Season with salt and pepper. Stir to combine.
3. To make the sandwich, spread butter on one side of both slices of bread. Lay one slice of bread on work surface. Place the half egg in the middle with the cut side down.
4. Top with egg-mayo mixture. Sprinkle with chopped spring onions (scallions) if you like. Top with the second slice of bread.
5. To cut the sandwich into perfect halves, cover the sandwich tightly with a cling wrap. Place in refrigerator for about 10 minutes.
6. To serve, remove cling wrap and cut in half.

Notes

- If kewpie mayonnaise is not easily available, you can substitute it with regular mayo combined with a little rice wine vinegar.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 785Total Fat 56gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 32gCholesterol 650mgSodium 1183mgCarbohydrates 42gFiber 2gSugar 9gProtein 27g

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