Egg Salad Sandos

A potential winner for an egg topic Shokugeki, as inspired by Konbi

Egg Salad Sando Recipe

makes 2 sandos

Ingredients

Egg Salad

3 large eggs, hard-boiled

1 large egg, medium-boiled

1 to 1½ tbsp of Kewpie mayo

¼ tsp granulated sugar

1 tsp dijon mustard

½ cup green onion, finely chopped

kosher salt, to taste

white pepper, to taste

Sandwiches

4 slices of shokupan, crusts off

2 tbsp butter, spreadable

Directions

Begin by cooking the eggs. The hard-boiled eggs will be used for the egg salad, and the medium-boiled egg will be sliced in half to display in the egg sando. Bring a pot of water to a boil with the pot covered and ensure there is enough water to submerge all the eggs. When the water comes to a boil, turn the heat down to medium. Poke a small hole in the bottom (larger end) of each egg with a pushpin; this will help with easy peeling later on. Then, gently lower the eggs into the water using a slotted spoon, to prevent the eggs from cracking. Simmer with the lid partially covering the pot. Set one timer to 8 minutes for the medium-boiled egg, and another timer for 9 ½ - 10 minutes for the hard-boiled eggs. The times may need to be adjusted depending on the size of the eggs and how many are cooking.

Prepare an ice bath by combining ice and cold tap water in a big bowl, to shock the eggs. When the first timer goes off, immediately transfer just one of the eggs to the ice bath to cool for 2 to 3 minutes; this is the medium-boiled egg. If you don’t have ice on hand, run cold tap water over the eggs for a couple minutes until they cool down. When the second timer goes off, immediately plunge the remaining hard-boiled eggs in the ice bath to cool them off. Take care to not mix up the medium-boiled and hard-boiled eggs. When the eggs are cool enough to be handled, peel the medium-boiled egg and set aside for later. Peel the hard-boiled eggs to make the egg salad filling.

After peeling the hard-boiled eggs, slice them horizontally on a cutting board, then slice them again vertically. If you prefer smaller pieces of egg, chop them further. Repeat with all 3 eggs, and place the chopped eggs in a medium bowl. Then, add the kewpie mayo, dijon mustard, sugar, green onions, a generous pinch of salt, and a large pinch of white pepper. Mix everything together; taste the mixture and if needed, add extra kewpie mayo, salt, or white pepper. When satisfied, cover the bowl and keep in the refrigerator until ready to assemble the sandos.

To assemble, first cut the medium-boiled egg in half using a sharp knife and lightly season each half with salt. Then, trim the crusts off of two bread slices, and with a butter knife, spread a generous layer of butter on both slices of bread. Place one egg half in the middle of a bread slice, with the yolk side down. Then, spread a layer of egg salad filling around the egg half, making sure the egg salad is even with the top of the egg half. Press the other slice of bread on top and then carefully slice the sandwich in half, taking care to slice through the egg half as well. Serve immediately.

Notes

1. This recipe can easily be made gluten-free by just using gluten-free sandwich bread, but it’s impossible even for regular bread to capture that same fluffy, milk bread plus creamy egg combination.