Egg Salad Done Right
I don’t know about you, but egg salad is a tricky food for me. To be frank, I think it’s one of those foods that can easily be unappealing or really good. Personally, I love egg salad sandwiches but only when it’s done right. I don’t want a nasty cafeteria egg salad sandwich that’s just been mashed together with a vat of mayo. When I eat an egg salad sandwich, I want to know that it’s been crafted with care and has everything from flavors to textures. So if you also find yourself on the fence about egg salad sandwiches, I’m going to show you how to make this Jammy Egg Salad Sando that will win you over!
A Taste of Japan
I was inspired by the egg salad sandwiches from Japan when creating this recipe. In Japan, you can find the simple egg salad sandwiches at the convenience store or an egg salad sando with a jammy egg in the center at restaurants. They’re definitely doing something right over there because their egg salad sandwiches just hit different. It’s creamy, savory but also has a hint of sweetness. Then the bread is so plush, creating the perfect vessel to hold it all together. I love a jammy egg moment, so I had to go that route, and I think the little bit of extra effort is so worth it because it turned out amazing!
Kewpie Is The Key
Starting with the eggs, bring a pot of water to a boil. Gently add the eggs into the water to cook. Cook 1 egg for 6 minutes then remove it and place it into a bowl of ice water. This will be the jammy egg that we add into the center of the sandwich. Cook the remaining eggs for another 2 minutes then place them into the ice water to cool. These will be the eggs used to make the egg salad. When the eggs have cooled, peel them.
Slice the 4 eggs that were boiled for 8 minutes in half. Remove the egg yolks from the whites and add them into a bowl. Roughly mash the yolks with a fork. Mix in the kewpie mayo, dill, chives, grated red onion, dijon mustard, and granulated sugar. The kewpie mayo and granulated sugar are the key secret ingredients. The kewpie mayo has a slight vinegary tang and is so rich, which helps to create a velvety creamy consistency. Then the granulated sugar adds a touch sweetness to round out the flavors. Chop the egg whites into small pieces then mix them into the egg salad. Season with salt and black pepper to taste.
The Perfect Egg Salad Sandwich
Lay 2 slices of the milk bread onto a cutting board. Slice the egg that was cooked for 6 minutes in half, lengthwise. Place each half onto the center of a slice of milk bread with the cut side facing down. Spread the egg salad mixture onto each slice of bread, going over the jammy egg. Sandwich each slice of milk bread with the remaining slice of bread on top. Use a serrated knife to cut off the crusts then cut the sandwich in half. Try to aim for the center of the jammy egg yolk to get the perfect cross section.
This Jammy Egg Salad Sando has to be the best egg salad sandwich I’ve ever eaten. I love that it’s a mixture of Japanese and American influence. We have the jammy egg, milk bread, and kewpie mayo, which comes from the Japanese egg salad. Then we also have the addition of chives, dill, and red onion, which are commonly used in American egg salad. The blend of ingredients creates the perfect egg salad mixture.
It’s creamy, savory, tangy, and sweet. The soft and layered texture of the milk bread goes so well with the filling and almost adds a buttery element to it all. Finally, the jammy egg in the center is just the cherry on top! When you reveal the cross section, it really is so stunning. So if you’re on the hunt to find the best egg salad sandwich, look no further because this Jammy Egg Salad Sando is it!
Jammy Egg Salad Sando
Ingredients
- 5 Large Eggs
- 3 tbsp Kewpie Mayo
- 1 tbsp Chopped Dill
- 1 tbsp Chopped Chives
- 1 tbsp Finely Grated Red Onion
- 1 tsp Dijon Mustard
- ½ tsp Granulated Sugar
- Salt and Black Pepper (to taste)
- 4 Slices of Milk Bread
Instructions
- Bring a pot of water to a boil. Gently add the eggs into the water to cook. Cook 1 egg for 6 minutes then remove it and place it into a bowl of ice water. Cook the remaining eggs for another 2 minutes then place them into the ice water to cool. Peel all the eggs.
- Slice the 4 eggs that were boiled for 8 minutes in half. Remove the egg yolks from the whites and add them into a bowl. Roughly mash the yolks with a fork. Mix in the kewpie mayo, dill, chives, grated red onion, dijon mustard, and granulated sugar. Chop the egg whites into small pieces then mix them into the egg salad. Season with salt and black pepper to taste.
- Lay 2 slices of the milk bread onto a cutting board. Slice the egg that was cooked for 6 minutes in half, lengthwise. Place each half onto the center of a slice of milk bread with the cut side facing down. Spread the egg salad mixture onto each slice of bread, going over the jammy egg. Sandwich with the remaining slice of bread on top.
- Use a serrated knife to cut off the crusts then cut the sandwich in half. Try to aim for the center of the jammy egg yolk to get the perfect cross section. Enjoy!
