Japanese · Lunch
Japanese Egg Salad Sandwich
Hard-boiled eggs mashed with Kewpie mayonnaise, sugar, and rice vinegar, spread between crustless white milk bread slices with softened butter. The filling is creamy and mildly sweet-tangy, contrasting with pillowy shokupan bread.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
452Calories
18.9gProtein
31.3gFat
24.5gCarbs
6.3gSugar
1.4gFiber
730mgSodium
439mgChol
7.4gSat Fat
225mgPotassium
85mgCalcium
2.3mgIron
1.2mcgVitamin B12
0.3mgVitamin C
vegetarian
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Place 210g eggs in a small saucepan, cover with cold water by 1 inch.
2
Boil
Bring to a boil over high heat, reduce to medium, simmer 10 minutes until yolks are fully set with no runny center.
3
Cool
Transfer eggs to ice water, let sit 5 minutes until cool, then peel under running water.
4
Mash
In a small bowl, mash the peeled eggs with a fork until mostly smooth with small curds remaining.
5
Fold
Fold in Kewpie mayonnaise, sugar, rice vinegar, salt, and black pepper until evenly creamy with no dry egg bits.
6
Chill
Cover and refrigerate 10 minutes until firm enough to hold its shape when scooped.
7
Build
Spread softened butter thinly on one side of each bread slice, spoon egg mixture onto one slice, spread evenly to edges.
8
Plate
Close sandwich with second bread slice, press gently, trim edges square if desired, cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (2 large)
- 60g60g Kewpie mayonnaise
- 120g120g white sando bread, crusts removed
- 1 tsp1 tsp sugar
- 1 tsp1 tsp rice vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 4g4g unsalted butter, softened
