Japanese Egg Salad Sandwich

This Japanese egg salad sandwich is Chef John's take on the popular tamago sando made with hard-boiled eggs and homemade kewpie mayo served on fluffy milk bread.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 759 Calories

Ingredients

• 4 large eggs
• 1 tablespoon unsalted butter, softened
• 1 pinch cayenne pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon heavy cream
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons rice vinegar
• 3 dashes hot sauce, or to taste
• 0.75 teaspoon white sugar
• 0.25 teaspoon kosher salt
• 0.5 cup mayonnaise
• 0.25 teaspoon white sugar
• 0.5 teaspoon kosher salt, or to taste
• 4 slices soft white bread

Recipe Instructions

Step 1

Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.

Step 2

Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.

Step 3

Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.

Step 4

Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.