Japanese Egg Salad Sandwich
This Japanese Egg Salad Sandwich (tamago sando) features an addictive Kewpie-style mayonnaise that's beloved worldwide.
Equipment
- Saucepan
- mixing bowl
- plastic wrap
Ingredients
Eggs
- 4 large eggs
For the Kewpie-Style Mayonnaise
- 0.5 cup mayonnaise
- 0.25 teaspoon kosher salt
- 0.75 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 3 dashes hot sauce or to taste
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons rice vinegar
For the Sando
- 0.5 teaspoon kosher salt or to taste
- 0.25 teaspoon white sugar
- 1 pinch cayenne pepper
- 1 tablespoon heavy cream
- 4 slices soft white bread
- 1 tablespoon unsalted butter softened
Instructions
Preparation
- Place eggs in the bottom of a saucepan. Add ¼ inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
- Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
- Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
- Butter bread slices and use ½ of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
Notes
Dijon mustard can be used in place of regular yellow mustard. For extra savory flavor, consider adding MSG or Hondashi if available. Milk can be used instead of cream for the egg salad.
Nutrition
Serving: 1sandwichCalories: 759kcalCarbohydrates: 31gProtein: 17gFat: 64gSaturated Fat: 15gCholesterol: 418mgSodium: 1729mgPotassium: 205mgFiber: 1gSugar: 6gVitamin C: 3mgCalcium: 139mgIron: 4mg
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