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
Ingredients
Boil Eggs
1
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
2
Peel the eggs and separate the egg yolks and whites.
Mash & dice
3
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.
Season
4
Add salt, pepper, sugar, mayonnaise, mustard and chives. Mix together with a spoon until everything is well combined.
layer egg
5
Layer onto sandwich with a generous amount of egg mixture,
cut and enjoy
6
Cut and serve. Enjoy!