Japanese Wasabi Egg Salad Sandwiches

Recipe by Australian Eggs

These egg sandos are a classic convenience store snack in Japan! It makes a great lunch or picnic food. This recipe has a touch of wasabi to spice up the creamy egg salad filling.

Prep 10 minutesCook 15 minutesServes 4Makes 4 sandwiches

Ingredients

Method

8 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
8 thick slices white bread, crusts removed

Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack 6 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. Mix well and refrigerate
Place remaining 2 eggs in a saucepan of boiling water and cook for 7-8 minutes. Drain and refresh in ice water to stop the cooking process. Peel and slice the eggs in half and place them face down onto four of the bread slices
Add the filling on either side of the boiled egg so that it’s surrounding and covering the egg. Top with bread to complete your sandwich. Slice in half. Sprinkle with remaining chives and serve immediately