Something that brings me back to my childhood are Japanese sandwiches. I am obsessed with Japanese thick, fluffy white bread and that is usually what they use to make sandwiches (and almost always with the crusts cut off). One of my top 3 types is easily the tamago sando, Japanese egg salad sandwich.
What makes this so special isn’t any crazy blend of seasonings or of a bunch of secret ingredients. The solo thing that sets this apart from other egg salad sandwiches is: Kewpie mayonnaise. Kewpie is smoother and creamier and is made with rice vinegar instead of distilled vinegar so the flavor is quite a bit different. The recipe for this egg salad is extremely simple and is also super fast.
- 4 pieces of bread, preferably extra thick, crusts cut off
- 4 eggs, hardboiled
- 6 tablespoons Japanese mayonnaise (Kewpie)
- 2 tablespoons onion, minced
- black pepper, to taste
- salt, to taste
- Mash hardboiled eggs in a bowl (or dice them). Mince onion.
- Add the onion, mayonnaise, pepper, and salt into the eggs and mix well.
- Spread the egg salad mixture onto a slice of bread and top with another slice of bread.