japanese egg salad sandwich
The ratio of more yolk to whites makes this a richer tasting egg salad. The kewpie mayonnaise is a must.
yield
2 serving(s)
prep time
1 Hr 10 Min
cook time
10 Min
method
Stove Top
Ingredients For japanese egg salad sandwich
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5 lgeggs
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1/4 ckewpie mayonnaise
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1/2 tspeach salt and sugar
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1/4 tspblack pepper
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1 Tbspheavy cream
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1 Tbspsoftened butter
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4 slicebread of choice
How To Make japanese egg salad sandwich
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1Boil 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.
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2Once 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.
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3Add 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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