Japanese-Inspired Egg Salad
When we were in Tokyo last year, we had an egg sando from 7/11 everyday as a midday snack. It was so simple, yet so delicious. I crave it all the time in the US. They just don’t make it like that here.
This is by no means a “copycat” recipe, but it was definitely used as an inpso when I created it! Enjoy this with your favorite cracker or if you’re feeling naughty, between white sandwich bread with the crust cut off!
Watch the video HERE.
INGREDIENTS—
8 eggs
1/3 cup Kewpie Mayo (this is important, American Mayo has a different taste)
1- 1.5 celery stalks
3 green onion stems (green parts only)
1 tsp sugar
1/4 tsp rice wine vinegar
salt to taste
DIRECTIONS—
Place eggs in a pot and fill with water. Bring to a boil and boil for 9 minutes.
In the meantime, give your celery and green onions a super fine chop and set aside.
Once eggs are done cooking, remove eggs and place in an ice bath. Peel eggs and place into a separate bowl.
Cut the boiled eggs in half and scoop out the yolk and place into a separate medium sized bowl. Repeat until all yolks have been separated.
Use a fork to mash the egg yolks until it’s evenly broken up into tiny chunks. Add Kewpie mayo and mix.
Season the yolk sauce with 1 tsp sugar, salt to taste and 1/4 tsp rice wine vinegar. Mix and taste/adjust seasonings.
Give the egg whites a chop. You can use a knife or scissors to cut directly into the bowl if you are lazy like me.
Fold the yolk sauce into the egg white chunks and mix to evenly combine.
Add in celery and green onion and mix to combine.
You can eat it immediately or let it set and the flavors combine for 30 minutes in the fridge!