Fluffy egg mayo sandwiche Recipe – Japanese Special
The fluffy egg mayo sandwich is a beloved Japanese classic, offering a delightful combination of creamy egg mayonnaise nestled between soft, pillowy bread slices. This comforting snack is perfect for a quick lunch or a light snack, capturing the essence of Japanese culinary simplicity and elegance.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Fluffy egg mayo sandwiche Ingredient:
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional, for added tang)
- 1 tablespoon fresh chives or parsley, finely chopped (optional, for added flavor)
- Salt and pepper, to taste
- 8 slices of bread (white, whole wheat, or your choice)
- Butter or margarine, for spreading on the bread (optional)
- Lettuce or salad greens (optional, for added freshness)
Boil the Eggs:
Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Make sure the water is about 1 inch above the eggs.
Boil the Eggs: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for about 9-12 minutes for hard-boiled eggs.
Cool the Eggs: Remove the eggs from the boiling water and transfer them to a bowl of ice water or run them under cold water to cool them quickly and stop the cooking process.
Peel the Eggs: Once the eggs are cool, peel them and set aside.
Prepare the Egg Mayo Filling:
Chop the Eggs: Finely chop or mash the boiled eggs using a fork. The texture can be adjusted to your preference (chunky or smooth).
Mix Ingredients: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard (if using), and fresh herbs (if using). Stir well to combine.
Season: Season the mixture with salt and pepper to taste. Adjust the mayonnaise and mustard according to your preference for creaminess and tanginess.
Prepare the Bread:
Toast (Optional): If you prefer toasted bread, lightly toast the slices until golden brown. This adds a nice crunch but is optional.
Butter (Optional): Spread a thin layer of butter or margarine on one side of each slice of bread if desired.
Assemble the Sandwiches:
Spread Filling: Spoon a generous amount of the egg mayo filling onto the unbuttered side of one slice of bread. Spread it evenly.
Add Greens (Optional): If using, place a layer of lettuce or salad greens on top of the egg mayo filling.
Top with Bread: Place a second slice of bread on top of the filling, buttered side facing the filling.
Cut and Serve:
Cut the Sandwiches: Cut the sandwiches into halves or quarters, if desired, for easier handling and serving.
Serve Immediately: Serve the sandwiches immediately for the best texture and flavor.
Recipe Notes:
Egg Preparation: For optimal texture, boil the eggs for 9–12 minutes, then cool them rapidly in ice water before peeling.
Bread Choice: Opt for soft, white bread to achieve the traditional Japanese sandwich experience.
Flavor Enhancements: Incorporate Dijon mustard and fresh herbs like chives or parsley to elevate the flavor profile.
Serving Suggestion: Add a layer of lettuce or salad greens for added freshness and crunch.
Customization: Adjust the mayonnaise and mustard quantities to suit your taste preferences for creaminess and tanginess.
