Japanese Egg Salad Sandwich | Video
Egg salad sandwich made delicious with Japanese kewpie mayonnaise
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Servings Sandwich
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
- Set aside half of one egg.
- 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.
- 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.
- Top with egg-mayo mixture. Sprinkle with chopped spring onions (scallions) if you like. Top with the second slice of bread.
- To cut the sandwich into perfect halves, cover the sandwich tightly with a cling wrap. Place in refrigerator for about 10 minutes.
- To serve, remove cling wrap and cut in half.
Video
Notes
- If kewpie mayonnaise is not easily available, you can substitute it with regular mayo combined with a little rice wine vinegar.
Nutrition
Serving: 1g | Calories: 785kcal | Carbohydrates: 42g | Protein: 27g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 650mg | Sodium: 1183mg | Fiber: 2g | Sugar: 9g