Description
A soft and creamy sandwich using fluffy eggs and Japanese mayonnaise, perfect for breakfast, lunch, or a light snack.
Ingredients
Scale
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk (or plant milk, optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Put eggs in a pot and cover with cold water.
- Bring to a boil, then simmer for 10 minutes for hard-boiled eggs.
- Cool eggs in cold water and peel.
- Chop eggs roughly or mash them with a fork.
- Add sugar, salt, pepper, milk (if using), and Japanese mayonnaise.
- Mix gently until the mixture is creamy but still has small egg pieces.
- Spread a thin layer of softened butter on one side of each bread slice.
- Put egg salad on two buttered slices. Spread evenly but not too thick.
- Top with the other bread slices, butter side down.
- Press gently, then trim crusts if you like a neat sandwich.
- Cut each sandwich in half. Garnish with sliced chives if desired.
Notes
Use fresh eggs for best flavor and avoid overmixing the egg salad to maintain some texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 280mg