Fluffy Egg Mayo Sandwich (Japanese Style)
VIEW THE RECIPE
· 6 large eggs, at room temperature · 1 tsp each salt and vinegar, for the boiling water · 1/4 tsp each salt and pepper · 1 tsp sugar · 50-60g Kewpie mayonnaise · 1 tsp Dijon mustard · 2 slices of bread (bread of choice) · chive flakes Nutrition Calories: 321kcal per serve
Add salt and vinegar to a pot of boiling water and carefully add the eggs. Let the eggs boil for 10 minutes, and prepare a bowl of ice water. Once the eggs are done cooking, immediately transfer them into the ice bath and let them cool for at least 5 minutes.
peel & separate
Peel the eggs and separate the egg yolks and whites.
Mash & dice
Mash the yolks in a medium bowl and dice the egg whites into small chunks. Add the egg whites to the bowl with the yolks, and mix to combine.
Add salt, pepper, sugar, mayonnaise, mustard and chives. Mix together with a spoon until everything is well combined.
Layer onto sandwich with a generous amount of egg mixture,
cut and enjoy
Cut and serve. Enjoy!