Description
A delightful Japanese Egg Sandwich that comes together in about 30 minutes, making it a perfect quick and easy lunch or snack for the family.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 slices of soft white bread
- Optional: Chopped chives or green onions for garnish
Instructions
- Boil the eggs: Fill a pot with water and bring it to a gentle boil. Add the eggs and simmer for about 10 minutes.
- Cool them down: Transfer the eggs immediately into a bowl of cold water to stop the cooking process.
- Peel and chop: Once cooled, peel the eggs and chop them into small pieces.
- Mix it up: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and salt and pepper. Mix gently.
- Spread the goodness: Pick two slices of bread and generously spread the egg salad mixture on top.
- Garnish: If desired, sprinkle chopped chives or green onions over the egg salad before topping with the other slices of bread.
- Assemble and cut: Place the remaining two slices on top and cut the sandwiches in half or quarters.
- Serve or store: Enjoy immediately or wrap them up for later.
Notes
These sandwiches are best enjoyed fresh, but the egg salad can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Boiling & Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 245mg