Description
Creamy Japanese egg salad on soft buttered milk bread, cut into neat halves.
Ingredients
Scale
- 4 large eggs
- 4 tbsp Japanese mayonnaise (Kewpie), plus up to 2 more for a creamier filling
- 1 tsp milk or cream
- ¼ tsp fine salt
- ¼ tsp sugar
- A pinch of white pepper
- 4 slices shokupan (Japanese milk bread) or soft white sandwich bread
- 1 tbsp softened butter
Instructions
- Bring a pot of water to a boil. Lower in the eggs and simmer for 10 minutes. Move them to a bowl of ice water.
- Peel the eggs and cut them in half. Separate the yolks from the whites, finely dice the whites and mash the yolks until smooth.
- Add the mayonnaise, milk, salt, sugar and white pepper to the yolks and stir until creamy. Fold in the diced whites. Taste and adjust the salt. Chill for 15 minutes.
- Butter one side of each bread slice and trim off the crusts if you like. Spread half the filling to the edges of one slice, top with a second slice and press gently. Repeat for the second sandwich.
- Cut each sandwich in half diagonally, or into thirds, wiping the knife between cuts.
Notes
The filling keeps up to 2 days in a covered container in the fridge. Assemble the sandwiches shortly before eating so the bread stays soft. If you only have regular mayonnaise, add a pinch of sugar and a few drops of rice vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
Keywords: tamago sando, Japanese egg sandwich, egg salad sandwich