I didn’t really like hard boiled eggs nor egg salad sandwiches growing up. I especially didn’t like mayonnaise unless it was in a tuna sandwich or mixed in with some sort of dressing. Since I’ve been pregnant and am at 34 weeks (hooray!), I’ve heard from countless sources that eggs must be pasteurized and fully cooked (no poached eggs, egg nog, raw cookie dough, homemade ice cream) but that eggs are an incredible source of Vitamin D, B12, iron, protein… they support the immune system, build healthy, strong bones, and most importantly, promote fetal development. I also love how convenient hard-boiled eggs are.

I don’t know about you, but I had some awful egg sandwiches growing up. However, Japanese egg sandwiches – particularly the ones from 7-11 and Lawson’s are so damn amazing. Even Anthony Bourdain approves of Lawson’s egg salad sandwiches. I strongly believe that one contributing player of it is Kewpie, the  Japanese mayonnaise with the creepy mascot doll. Definitely get yourself some Kewpie for this recipe and do not substitute it with American mayonnaise.

What’s the difference between Kewpie and American mayo? Kewpie has MSG (something I’m certainly not avoiding), and it’s creamier, richer, and packed with umami. If you had poke bowls or okonomiyaki, you very likely had Kewpie. The “unique” touches I added to this original recipe is lettuce (from my mom’s garden), furikake, and yuzu wasabi since I care about mouthfeelness and prefer to add a mix of textures. I know I’m biased in this, but I love a fresh healthy crunch since I haven’t been doing well on my veggies, the crispy salty flavors of furikake, and tang of yuzu wasabi.  Feel free to swap out with other leafy vegetables or work with other combos 😉

Tamago Sando

Ingredients

Preparation Time

5 min

Cooking Time

11 min

Ready In

16 min

Serving Size

2 sandwiches

• 4 lg eggs
• 4 slices white toast*
• 2 tbsp Kewpie like Japanese mayonaise
• 1 tsp sugar
• 1 tsp salt
• 1 tsp yuzu wasabi or wasabi
• 1 tsp furikake
• 1 tsp heavy cream
• 1 tbsp butter, softened
• 1 lettuce leaf

Directions

Step 1.

Fill a deep pan or pot with water that covers the large eggs by 1 inch. Boil 4 lg eggs in a pan for 12 minutes.

Step 2.

Prepare a bowl with ice and water and transfer the eggs for 2 minutes or until the eggs are room temperature.

Step 3.

Peel the eggs and mash the eggs in a medium sized mixing bowl until they’re small and evenly crumbled.

Step 4.

Add the mayonnaise, heavy cream,  sugar, salt, and wasabi until mixed well.

Step 5.

If you prefer, you can remove the crusts for the white bread. If not, proceed in spreading butter and lettuce.