Japanese Wasabi Egg Salad Sandwiches

Prep: 10 minutes

Cook: 15 minutes

Makes: 4 sandwiches

Serves: 4

Difficulty:

Cuisine:

Saved:

Japanese

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.

Credit: Whisk Media Group

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Japanese Wasabi Egg Salad Sandwiches

Ingredients:

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

Method:

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

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.