Fluffy Japanese Egg Salad Sandwich
Experience the delightful flavors of a traditional tamago sando with this fluffy Japanese egg salad sandwich. Made with creamy homemade Kewpie-style mayo and served on soft, pillowy milk bread, it's a lunchtime treat that's sure to satisfy.
85 min
easy
2
759kcal
calories
31g
carbohydrates
418mg
cholesterol
64g
fat
1g
fiber
17g
protein
15g
saturated fat
1729mg
sodium
6g
sugar
0g
unsaturated fat
Ingredients
4 large eggs
120g mayonnaise
1.25g kosher salt
3.75g white sugar
5g Dijon mustard
3 dashes hot sauce, or to taste
5ml freshly squeezed lemon juice
10ml rice vinegar
3g kosher salt, or to taste
1.25g white sugar
1 pinch cayenne pepper
15ml heavy cream
4 slices soft white bread
15g unsalted butter, softened
Directions
Step 1
Place eggs in a saucepan and add 1/2 cm of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and carefully drain the water; then pour cold water over the eggs and let them cool.
Step 2
In a bowl, mix together mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar to make the Kewpie-style mayonnaise. Cover with plastic wrap and refrigerate until needed.
Step 3
Peel the eggs and mash them in a shallow bowl with the back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 15ml of the Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
Step 4
Butter the bread slices and spread half of the egg salad on each sandwich. For an elegant touch, cut off the crusts before serving.