Description
A delicious and creamy Japanese egg salad sandwich, known as Sando, perfect for a quick lunch or snack.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 2 slices of soft white bread
- Optional: lettuce or cucumber slices
Instructions
- Boil the eggs in water for about 10 minutes until hard-boiled.
- Cool the eggs in cold water, then peel and chop them.
- In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, salt, and pepper.
- Spread the egg salad mixture onto one slice of bread.
- Add optional lettuce or cucumber slices if desired.
- Top with the second slice of bread and cut the sandwich in half.
Notes
- For a creamier texture, add more mayonnaise.
- Use Japanese mayonnaise for an authentic taste.
- This sandwich can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Japanese Egg Salad Sando, Egg Salad Sandwich, Japanese Cuisine, Quick Lunch