Real Recipes From Real Home Cooks ®

japanese egg salad sandwich

a recipe by
barbara lentz
beulah, MI

The ratio of more yolk to whites makes this a richer tasting egg salad. The kewpie mayonnaise is a must.

serves 2
prep time 1 Hr 10 Min
cook time 10 Min
method Stove Top

Ingredients For japanese egg salad sandwich

  • 5 lg
  • 1/4 c
    kewpie mayonnaise
  • 1/2 tsp
    each salt and sugar
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    heavy cream
  • 1 Tbsp
    softened butter
  • 4 slice
    bread of choice

How To Make japanese egg salad sandwich

  • 1
    Boil the eggs until hard boiled about 11 minutes. Remove them with a slotted spoon and plunge into a ice bath and let cool until you can peel them.
  • 2
    Once peeled separate the yolks and the whites. Mash the yolks and add the mayo, salt, sugar, and pepper. Chop only half the egg whites. Save the rest for something else.
  • 3
    Add the whites to the egg yolk mixture. Place in fridge and let chill for one hour. Stir in the heavy cream. Butter one side of the bread and fill with the egg mixture. Serve.

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