Japanese Egg Salad Sandwich
Is it weird that one of the best egg salad sandwiches I had was at a convenience store at the Kyoto train station? With places like Konbi in LA popularizing this sammie, there’s something to be said about this modern take on a classic. You likely have everything you need to make it, so give it a try!
Ingredients:
6 hard-boiled eggs (recipe below), chopped
1 soft-boiled egg (recipe below), sliced in half
6 tablespoons Kewpie Japanese mayo (or use any mayo, but real-talk, go order Kewpie now — it’s amazing)
2 teaspoons sliced green parts of a green onion
1/2 teaspoon Kosher Salt
1/4 teaspoon Pepper
4 slices of Japanese milk bread (or use white bread)
Dijon mustard and softed butter (for spreading)
Steps (Soft and Hard Boiled Eggs):
Place eggs in a pot, and cover the eggs with cold water by 1 inch.
Bring the water to a boil
Continue to boil for 4 minutes for soft boiled eggs and 6 minutes for hard boiled eggs
When you remove the eggs, place them in ice water, and peel once they cool down. Set aside.
Steps (Egg Salad Sammie):
In a bowl, add chopped hard-boiled eggs, mayo, green onion, salt, and pepper, and mix until well-combined.
On one slice of bread, spread dijon mustard, and on the other, spread softened butter
Add one of the sliced soft-boiled eggs yolk-side down in the middle of one of the slices. Spread the egg salad around the hard-boiled egg
Place the other slice on the top, and slice the sandwich in half making sure you slice through the soft-boiled egg.
