Japanese 7-11 egg salad sandwich

Indulge in the authentic flavors of Japan with this mouthwatering 7-11 egg salad sandwich recipe. Perfect blend of creamy eggs and fresh herbs.

Ingredients:

• 2 slices soft white bread (shokupan is best)
• 2 hard-boiled eggs
• 3 tablespoons kewpie mayonnaise
• salt and pepper, to taste

Instructions:

1. To make hard-boiled eggs with vibrant, yellow yolks, start by bringing a pot of water to a boil and adding a splash of rice vinegar. Gently place the eggs into the boiling water and cook them for 9 minutes without covering the pot. Transfer the eggs to a bowl of ice water. Peel the eggs under the water for easier removal of the shells. Cut the boiled eggs into halves or quarters and place them in a food processor.
2. While the eggs are cooking, trim the edges off two slices of bread.
3. Combine mayonnaise and a pinch of salt in the food processor. Blend for a few seconds until smooth and well combined. Taste the egg salad and season with more salt and pepper, if needed. You only need to mix it briefly to achieve a creamy texture.
4. Spread a generous layer of egg salad onto one slice of bread, leaving some space from the edges to prevent it from oozing out when pressing the sandwich. If preferred, cut the sandwich in half using a sharp knife, or leave it open-faced for a different presentation. Any leftover egg salad can be refrigerated and consumed within a few days.

Summary:

• Calories: 584 kcal
• Fat: 44 g
• Protein: 16 g
• Carbs: 29 g
• Potassium: 190 mg
• Magnesium: 33 mg