Japanese · Lunch
Japanese Egg Salad Sandwich (Low-Chol)
A Japanese shokupan sandwich filled with creamy egg salad made from hard-boiled egg whites bound with Greek yogurt and a small amount of mayonnaise. Seasoned with rice vinegar, sugar, and white pepper, finished with fresh scallion for subtle onion notes.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
238Calories
14.2gProtein
3.8gFat
33.8gCarbs
5.9gSugar
1.9gFiber
642mgSodium
12mgChol
0.9gSat Fat
234mgPotassium
146mgCalcium
2.4mgIron
0.2mcgVitamin B12
0.9mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Boil 4 egg whites in salted water over high heat for 9 minutes until firm, then transfer to cold water.
2
Chill
Let egg whites cool in ice water for 10 minutes until cool enough to handle and shells release easily.
3
Build
Peel and chop egg whites, fold into a mixture of Greek yogurt, mayonnaise, rice vinegar, sugar, white pepper, salt, and scallion.
4
Plate
Spread egg salad over one bread slice, top with second slice, trim crusts if desired, and cut diagonally into two triangles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 egg whites (240g)
- 4 slices4 slices white bread (140g)
- 4 tbsp4 tbsp Greek yogurt (68g)
- 2 tsp2 tsp mayonnaise (10g)
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 1/4 tsp1/4 tsp white pepper
- a pinch of salt
- 2 tsp2 tsp scallion
