Japanese Egg Salad Sandwich (Easy-Peel!)

W/EASY-PEEL HACKS!

SEASON & BOIL

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COOL EGGS

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EASY PEEL

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START FILLING

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CREAM YOLKS

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FINISH FILLING

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PREP BREAD

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SPREAD FILLING

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ENJOY!

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W/EASY-PEEL HACKS!

W/EASY-PEEL HACKS!

JAPANESE EGG SANDO

SEASON & BOIL

Make life easier for yourself & add salt and vinegar to boiling water before adding room temp eggs. Your eggs will be SO much easier to peel!

1

COOL EGGS

Key tip #2 for super easy-peel eggs! Allow the eggs to cool in an ice bath for at least 10 minutes so the shells contract from the eggs. Trust me, it's worth the wait!

2

EASY PEEL

The egg shells should come right off! You can make the process even faster/easier by sliding a teaspoon along the egg to peel the shell off in seconds.

3

START FILLING

Begin the super creamy filling by combining cream and Kewpie Japanese mayo. This will take your Japanese egg salad sandwich to the next level!

4

CREAM YOLKS

Separate the yolks then cream them together with the mayo mixture until it's mostly smooth.

5

FINISH FILLING

Your sandwich is almost done! Mix together the yolk mixture with roughly chopped egg whites and season with salt.

6

PREP BREAD

Can we all agree everything is better with butter?? For this Tamago Sando, it helps prevent the bread from getting soggy & keeps the filling from drying out.

6

SPREAD FILLING

Pile on your creamy fluffy egg filling on top of the pillowy soft slices of bread. Shokupan Japanese milk bread is best!

7

ENJOY!

Slice your sandwiches in half and enjoy! They're the perfect budget-friendly meal that's easy to enjoy on the go!

3

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