Japanese egg salad sandwich
- 4 casinobrood
- 6 eggs
- 4. Kewpie mayonnaise
- 1 tbsp mustard
- 1 tsp sugar
- 7 g chives
- 2 sheets of baking paper
- Boil the eggs for 10 minutes. Remove 2 eggs after 7 minutes so that they still have soft yolks.
- Place all the boiled eggs in ice water to shock them. Peel the eggs.
- Halve the 4 hard-boiled eggs and scoop out all the yolks.
- Add the mayonnaise, mustard, and sugar to this. Season to taste with salt and pepper and stir well.
- Cut the remaining egg white into small pieces, add them to the egg mixture, and stir everything together well.
- Finely chop the chives and add 2 tablespoons of chives to the egg mixture.
- Halve the soft-boiled eggs.
- Take a slice of bread and place the egg yolk-side down in the middle of the slice.
- Spoon 2 tablespoons of the egg salad onto the bread and place the other slice on top.
- Wrap your bun in baking paper. This will keep the filling in place.
- Cut your sandwich in half and sprinkle with a little more chives.
Boil the eggs for 10 minutes. Remove 2 eggs after 7 minutes so that they still have soft yolks.
Place all the boiled eggs in ice water to shock them. Peel the eggs.
Halve the 4 hard-boiled eggs and scoop out all the yolks.
Add the mayonnaise, mustard, and sugar to this. Season to taste with salt and pepper and stir well.
Cut the remaining egg white into small pieces, add them to the egg mixture, and stir everything together well.
Finely chop the chives and add 2 tablespoons of chives to the egg mixture.
Halve the soft-boiled eggs.
Take a slice of bread and place the egg yolk-side down in the middle of the slice.
Spoon 2 tablespoons of the egg salad onto the bread and place the other slice on top.
Wrap your bun in baking paper. This will keep the filling in place.
Cut your sandwich in half and sprinkle with a little more chives.
