Japanese · Lunch
Japanese Egg Salad Sandwich
A Japanese convenience-store style egg salad sandwich rebuilt for higher protein, layering soft-boiled eggs and mashed egg salad bound with Kewpie-style mayonnaise and Greek yogurt between crustless milk bread, plus cottage cheese and edamame folded through for structure and bite.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
661Calories
56.5gProtein
37.4gFat
33.9gCarbs
7.4gSugar
5.4gFiber
1319mgSodium
672mgChol
10.7gSat Fat
588mgPotassium
258mgCalcium
4.2mgIron
2.4mcgVitamin B12
4.5mgVitamin C
Goes well with
Japanese pale ale or light lager
local
Yuzu ramune or Japanese lemon soda
international
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Bring a small saucepan of water to a boil over high heat and set a bowl of ice water nearby for cooling the eggs.
2
Boil
Lower the four eggs into boiling water and cook at a steady boil for 10 minutes until yolks are fully set with no translucent center.
3
Cool
Transfer eggs to ice water and let sit five minutes until cool enough to handle, then peel under running water.
4
Chill
Chop the peeled eggs into rough chunks. Fold together eggs, cottage cheese, Greek yogurt, mayonnaise, edamame, scallion, salt, white pepper and rice vinegar until evenly coated.
5
Chill
Rest the egg salad in the refrigerator for five minutes until the dressing firms up.
6
Build
Trim crusts from both bread slices, spread egg salad in an even layer on one slice right to the edges.
7
Press
Top with the second bread slice, press down gently to compact the layers, then slice on the diagonal.
8
Plate
Place sandwich halves cut-side up on a plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 4 slices4 slices white bread (140g)
- 1/2 cup112g cottage cheese, full-fat
- 3 tbsp46g plain Greek yogurt
- 4 tbsp56g mayonnaise
- 4 tbsp46g edamame, cooked
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp rice vinegar
