Japanese 7-eleven egg salad sandwich
Savor the simplicity of a Japanese-inspired egg salad sandwich, blending creamy eggs with fresh veggies in a perfect harmony of flavors.
Ingredients:
- 5 large eggs
- ¼ cup Kewpie mayonnaise
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon granulated sugar
- ⅛ teaspoon black pepper
- 2 teaspoons heavy cream
- 1 tablespoon unsalted butter, softened
- 2 (1 1/2-ounce) Japanese milk bread slices (1/2 inch thick)
Instructions:
- Begin by bringing a medium saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully place the eggs into the boiling water; cook for 11 minutes. Remove the eggs using a slotted spoon or drain them carefully into a sink. Submerge the eggs into a bowl filled with ice water and let them sit until they cool, approximately 15 minutes. Drain the eggs thoroughly. Gently remove the eggshells.To separate the yolks from the whites, break the eggs open with your hands. Put the yolks in a medium bowl and crush them using the back of a fork until they are broken down with a few lumps remaining. Finely chop the egg whites and place them in a small bowl.Combine mayonnaise, salt, sugar, and pepper with the mashed yolks in the bowl. Stir gently until the mixture is well combined with some lumps still present. The mixture should not be too chunky or paste-like.Mix half of the chopped egg whites into the yolk mixture in the medium bowl, setting aside the rest of the egg whites for another use. Carefully fold the whites into the yolks until they are just coated. Allow the mixture to chill for one hour.Once chilled, add cream to the egg mixture and season with additional salt to taste. Set it aside. Spread butter evenly over one side of each bread slice. Place the egg salad on one slice with the buttered side up. Cover it with the remaining slice, buttered side down. Trim off the crust and discard it, then cut the sandwich in half diagonally to create two triangles. Serve.
Summary:
- Calories: 1134 kcal
- Fat: 87 g
- Protein: 41 g
- Carbs: 45 g
- Potassium: 483 mg
- Magnesium: 66 mg