Put this simple egg salad recipe into a white bread sandwich for an easy Japanese-inspired lunch or picnic snack.
Ingredients
6 extra-large eggs (approx. 59g each)
4 tablespoons Kewpie mayonnaise
2 teaspoons wasabi paste
2 teaspoons milk
1 teaspoon salt
½ teaspoon sugar
1 bunch fresh chives, chopped
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir in mayonnaise, wasabi, milk, salt, sugar and half of the chopped chives. Sprinkle with remaining chives to serve
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half-fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
Substitute Kewpie mayonnaise with standard whole egg mayonnaise.
