Japanese Egg Sandwich
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Japanese Egg Sandwich
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Surprise your lunch guests with a selection of fluffy egg sandwiches bursting with buttery flavor.
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Ingredients
- 5 large eggs
- 3 1/2 tablespoons Japanese mayonnaise
- 1/2 teaspoon granulated sugar
- kosher salt to taste
- 2 pinches black pepper
- 4 slices soft white bread
- 1 tablespoon unsalted butter softened
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Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cook for 9-11 minutes for hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to cool for a few minutes.
- Gently peel the cooled eggs.
- Transfer the eggs to a bowl; mash them with a fork.
- Add mayonnaise, sugar, salt, and pepper to the mashed eggs. Stir until well combined.
- Evenly coat one side of each slice of bread with softened butter.
- Divide the egg salad between two slices of bread, spreading it evenly over the buttered side.
- Position the leftover bread slices on top, with the buttered sides facing down, to create sandwiches.
- If you prefer, remove the crusts. Slice each sandwich in half and serve right away.
Nutrition Information
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Calories
369kcal
(18%)
Carbohydrates
31g
(10%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
426mg
(142%)
Sodium
589mg
(25%)
Potassium
237mg
(7%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
775IU
(16%)
Calcium
175mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 426mg | 142% |
| Sodium | 589mg | 25% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 775IU | 16% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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