Description
A creamy and fluffy Japanese egg salad sandwich made with rich Kewpie mayo and soft shokupan bread. This quick and comforting recipe delivers a perfectly balanced sweet and savory flavor.
Ingredients
- 2 large eggs
- 2 tbsp kewpie mayo
- 1 tsp milk (or cream)
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 2 slices shokupan
- butter (room temp)
Instructions
- Bring a medium pot of water to a rolling boil. Prepare an ice bath with cold water and ice.
- Gently lower the eggs into the boiling water using a slotted spoon and maintain a simmer for 10 minutes.
- Transfer the eggs immediately to the ice bath to cool completely, then peel them.
- Cut the eggs in half and separate the yolks from the whites. Finely dice the whites.
- In a bowl, mash the yolks with mayonnaise, milk, salt, and sugar until smooth and creamy.
- Gently fold in the diced egg whites until evenly combined.
- Spread butter on both slices of bread. Add the egg salad filling evenly to one slice, spreading to the edges.
- Top with the second slice of bread, press gently, trim the crusts, and slice as desired before serving.
Notes
- Use Kewpie mayonnaise for authentic flavor, but regular mayo can be substituted.
- For extra richness, use cream instead of milk.
- Chill the sandwich briefly before slicing for cleaner cuts.
- Best enjoyed fresh, but can be stored refrigerated for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 380 mg
