Egg Sandwich
A classic Japanese-style egg sandwich with creamy, seasoned egg salad nestled between soft white bread slices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 14g
comfortingJapanesevegetarianeggsoftcreamypicnicbrunch
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 slices white bread
- 1 tablespoon butter
Instructions
- 1
Place eggs in a pot, cover with water, bring to boil, then simmer 12 minutes.
- 2
Drain eggs, cool in ice water, then peel and chop finely.
- 3
In a bowl, mix mayonnaise, mustard, salt, and pepper until smooth.
- 4
Fold chopped eggs into the dressing until well combined.
- 5
Spread butter on one side of each bread slice.
- 6
Divide egg mixture evenly on two slices, top with remaining slices, buttered side down.
- 7
Press gently, trim crusts if desired, and cut into triangles or rectangles.
Tools you’ll need
- pot
- mixing bowl
- fork or potato masher
- knife
- cutting board
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