Description
Japanese egg sandwich is a creamy, tangy, light, and tasty snack that’s extremely popular all across Japan.
Ingredients
Scale
- 4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe
- Butter
- 4 medium to hard boiled eggs, peeled
- 5 tablespoons kewpie mayo – if you cannot find kewpie mayo you can make it from scratch using this recipe
- 1/2 teaspoon kosher salt (use a little less for table salt, since the grains are smaller)
- 1/2 teaspoon yellow mustard
- Ground black pepper
Instructions
- Put the hard boiled eggs in a bowl and mash with a fork.
- Add the mayonnaise, mustard, salt and pepper, and stir. Continue mashing until the bits of egg are all about the same size (the smaller the better).
- Butter each slice of bread and spread the egg salad on two slices.
- Top with the other slice and cut the sandwich in half. Serve
Notes
- Make it creamier by adding 1-2 teaspoons of milk.
- Make it a little sweet by adding half a teaspoon of sugar.
Storing egg salad: Put the egg salad in an airtight storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 596
- Sugar: 4.6g
- Sodium: 951.9mg
- Fat: 44.2g
- Saturated Fat: 11.3g
- Unsaturated Fat: 18g
- Trans Fat: 0.1g
- Carbohydrates: 30.1g
- Fiber: 1.6g
- Protein: 18.2g
- Cholesterol: 402.8mg
