Japanese Egg Sandwich
A light and flavorful sandwich made with soft-boiled eggs mixed with creamy mayonnaise, perfect for breakfast, lunch, or a snack.
Ingredients
Egg Mixture
- 4 large large eggs Ensure the eggs are fresh for the best flavors.
- 2 tablespoons mayonnaise For a healthier twist, consider using Greek yogurt.
- 1 teaspoon soy sauce
- To taste pinch salt Adjust to your preference.
Bread and Extras
- 2 slices soft white bread Can be toasted for added crunch.
- Optional lettuce or pickles For added crunch and flavor.
Instructions
Preparation
- Place the eggs in a pot of water and bring it to a rolling boil.
- Boil the eggs for about 10 minutes for hard-boiled consistency.
- Immerse cooked eggs in cold water to stop the cooking process.
- After a few minutes, peel the eggs and place them in a mixing bowl.
- Mash the eggs with a fork until you achieve your desired consistency.
- Add the mayonnaise, soy sauce, and a pinch of salt. Mix until creamy.
- If desired, toast the bread lightly.
Assembly
- Spread the egg mixture generously over one slice of bread.
- Top with optional lettuce or pickles.
- Place the second slice on top, press down gently, and cut into halves or quarters.
Serving
- Enjoy immediately or store in the fridge for later.
Notes
Store leftovers wrapped in plastic wrap in the fridge. Best consumed within 24 hours. For freezing, wrap individually and consume within a month. Avoid freezing if fresh lettuce has been added.