Japanese Egg Salad Sandwich
A delightful take on the Japanese Egg Salad Sandwich, featuring a cult-favourite mayonnaise that's bound to impress.
Equipment
- Saucepan
- shallow bowl
Ingredients
- 4 large eggs
- ½ cup mayonnaise for Kewpie-style mayonnaise
- ¼ teaspoon kosher salt for mayonnaise
- ¾ teaspoon white sugar for mayonnaise
- 1 teaspoon Dijon mustard for mayonnaise
- 3 dashes hot sauce or to taste for mayonnaise
- 1 teaspoon freshly squeezed lemon juice for mayonnaise
- 2 teaspoons rice vinegar for mayonnaise
- ½ teaspoon kosher salt for egg salad
- ¼ teaspoon white sugar for egg salad
- 1 pinch cayenne pepper
- 1 tablespoon heavy cream
- 4 slices soft white bread
- 1 tablespoon unsalted butter softened
Instructions
- Place eggs in the bottom of a saucepan. Add ¼ inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
- Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
- Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
- Butter bread slices and use ½ of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
Notes
Regular yellow mustard can be used instead of Dijon for the mayonnaise. Adding MSG or Hondashi can enhance the flavor. Milk can replace cream in the egg salad.
Nutrition
Serving: 1sandwichCalories: 759kcalCarbohydrates: 31gProtein: 17gFat: 64gSaturated Fat: 15gCholesterol: 418mgSodium: 1729mgPotassium: 205mgFiber: 1gSugar: 6gVitamin C: 3mgCalcium: 139mgIron: 4mg
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