"Some of you know that I struggle with boiling and peeling eggs and that’s one of the reasons why I stay away from egg recipes even though I have many favorites! Well, not today! I made soft and medium boiled eggs using this egg cooker contraption and I am happy to share my better version of the Japanese Tamago Sando, aka egg salad sandwich."
Japanese Egg Salad Sandwich
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A Note from Feedfeed
Enjoy this Japanese Egg Salad Sandwich for a quick and easy breakfast or lunch bite. It's made using Kewpie mayo, a japanese mayo with a slightly sweet tang and soft milk bread for a delicious sandwich that comes together in minutes!
Whether it’s loaded with greens, spreads and meat fixings, or kept classic BEC style, our Egg Sandwiches feed has over 200 recipes just for you!
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Serves or Makes: 2
Recipe Card
ingredients
- 8 eggs
- 3 tablespoons Kewpie mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 teaspoon honey mustard
- 1 1/2 tablespoons milk
- 2 tablespoons green onions
- 4 slices of milk bread or white bread
- 1 tablespoon softened butter
Method
Step 1
Boil eggs for 10 minutes, removing 2 at about 7-8 minutes for a soft boiled egg. Soak in ice bath then peel.
Step 2
Take 6 of the boiled eggs (not the soft ones) and scoop out the yolk and put in a bowl. Add kewpie Mayo, salt, pepper, sugar and milk.
Step 3
Mix together and then finely chop the egg whites and add that to the yolk mixture. Taste and add more seasoning if needed; add honey mustard and green onions. Mix again.
Step 4
Cut off crust and butter the bread. Cut the soft boiled eggs in half and place it in the center of the sandwich. Top with the egg salad and slice in half.