Tamago Sando Japanese Egg Salad Sandwich 1771706687308 Ah8f

Ingredients

• 4 pieces Large eggs
• 4 slices Shokupan (Japanese milk bread)
• 3 tablespoons Kewpie mayonnaise
• 1 tablespoon Unsalted butter, softened
• 0.5 teaspoon Granulated sugar
• 0.25 teaspoon Salt
• 1 pinch Black pepper
• 1 teaspoon Milk(optional)
• 0.25 teaspoon Dijon mustard(optional)

Instructions

1. 1

   Place eggs in a saucepan and cover with water; bring to a boil, then simmer for 12 minutes for a hard boil.

2. 2

   Immediately transfer eggs to an ice bath for 5 minutes to ensure easy peeling and prevent green rings.

3. 3

   Peel the eggs and finely mince them using a fork or a wire mesh strainer for a smoother texture.

4. 4

   In a small bowl, combine the minced eggs, Kewpie mayonnaise, sugar, salt, pepper, and milk.

5. 5

   Mix the egg salad thoroughly until it reaches a creamy, spreadable consistency.

6. 6

   Lightly butter one side of each Shokupan slice to create a moisture barrier.

7. 7

   Spread a generous layer of the egg salad onto two slices of bread and top with the remaining slices.

8. 8

   Trim the crusts off the sandwiches with a sharp knife and cut them into halves or thirds before serving.