Egg Sando

Yields 1-2 servings

Japanese egg salad sandwiches have been a staple in both homes and convenience stores long before their newfound fame on TikTok and Instagram. Typically, Kewpie mayo is used in the filling, but of course, we’ve used our Tangy Yuzu Mayo instead along with a touch of our Hot Deli Mustard. The jammy egg is mostly there for aesthetic reasons, so if you find it too fussy, there’s no need to include it (although it makes for a really solid cross-section shot, if you’re into that sort of thing!).

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Assembly

Step 1
Peel hard-boiled eggs and separate yolks into a small bowl. Combine with Tangy Yuzu Mayo, sugar, and Hot Deli Mustard.

Step 2
Chop the whites from the hard-boiled eggs, then add that to the egg yolks along with green onion. Mash together with a fork.

Step 3
Carefully toast bread until slightly golden (it can burn quite easily). Spread butter on one side of each slice. Cut soft boiled eggs in half lengthwise and place yolk down on buttered side of one slice of toast. Place egg salad on other slice of buttered toast, and fill gaps between the halves of each soft boiled egg with salad as well. Assemble, cut in half, and enjoy!

Note:
This recipe can be cut in half for a smaller sandwich, or the filling can be used for two separate sandwiches. Soft-boiled eggs can also be omitted for a simpler sandwich.

Ingredients

4 Hard-boiled eggs

2 Soft-boiled eggs

1.5 tbsp Tangy Yuzu Mayo

½ tsp Sugar

1 tsp Hot Deli Mustard

2 tbsp Green onion, minced

Salt and pepper, to taste

2 slices Japanese white milk bread

Butter, room temperature

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