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!
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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