Japanese · Lunch
Japanese Egg Salad Sandwich
Hard-boiled eggs mashed with light mayonnaise and plain yogurt, layered with thin cucumber slices between soft white milk bread. This Japanese-style egg salad sandwich is chilled and served cold, engineered to stay under 400 calories per serving while maintaining creamy texture.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
389Calories
19.6gProtein
19.8gFat
33.6gCarbs
6.9gSugar
2.1gFiber
791mgSodium
788mgChol
5.2gSat Fat
355mgPotassium
115mgCalcium
2.8mgIron
1.8mcgVitamin B12
2.1mgVitamin C
Goes well with
Japanese lager beer (Asahi or Kirin)
local
Ramune (Japanese marble soda)
international
low-calorie
vegetarian
low-calorie
Instructions
1
Prep
Boil 2 eggs in cold water over high heat until rolling, then medium for 9 minutes until just set. Transfer to iced water, cool 5 minutes, then peel and chill 5 minutes.
2
Mash the eggs with a fork until crumbly, then fold in light mayonnaise, yogurt, Dijon mustard, salt, and pepper until creamy.
3
Plate
Layer cucumber slices on one bread slice, spread egg mixture evenly, close with second slice, press gently, halve, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 slices4 slices white bread (120g, shokupan-style milk bread)
- 2 tbsp2 tbsp light mayonnaise (28g)
- 2 tbsp2 tbsp plain yogurt (34g)
- 1 tsp1 tsp Dijon mustard
- 44 thin cucumber slices (20g)
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
