Japanese 7-Eleven Egg Salad Sandwich
The Japanese 7-Eleven Egg Salad Sandwich features rich Kewpie mayonnaise and fluffy milk bread, perfect for a quick treat.
Equipment
- medium saucepan
- slotted spoon
- bowl
- fork
- Knife
Ingredients
Egg Salad Ingredients
- 5 large eggs
- 0.25 cup Kewpie mayonnaise
- 0.5 teaspoon kosher salt plus more to taste
- 0.5 teaspoon granulated sugar
- 0.125 teaspoon black pepper
- 2 teaspoons heavy cream
- 1 tablespoon unsalted butter softened
- 2 slices Japanese milk bread 1 ½-ounce, ½ inch thick
Instructions
Preparation Instructions
- Bring a medium saucepan of water to a boil over medium-high. Using a slotted spoon, carefully lower eggs into boiling water; cook 11 minutes. Remove eggs and plunge into ice water for 15 minutes. Drain and peel eggs.
- Split eggs open; separate yolks and whites. Mash yolks in a bowl and finely chop egg whites; set aside.
- Add mayonnaise, salt, sugar, and pepper to mashed yolks; stir until combined with some chunks remaining.
- Fold half of the chopped egg whites into the yolk mixture; chill for 1 hour.
- Stir cream into chilled egg mixture; season with additional salt. Spread butter on one side of each bread slice. Top with egg salad, cover with remaining slice, trim crust, and cut sandwich in half diagonally. Serve.
Notes
Kewpie mayonnaise is crucial for authentic flavor in this recipe.
Nutrition
Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 1.5mg
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