Japanese Egg Mayo Sandwich

Indulge in the delightful simplicity of Japanese Egg Mayo, a breakfast classic that combines the rich creaminess of eggs with the savory allure of Japanese mayonnaise.

Servings

4

Ready In:

20 mins

Calories:

160

Good For:

Breakfast/Lunch/Snack

Inroduction

About this Recipe

By: Vincent

Sunday mornings hold a special place in our hearts. They’re a time to slow down, gather with loved ones, and savor the simple joys of life. And what better way to elevate your Sunday breakfast experience than with a dish that’s become a cherished tradition in our home – Japanese Egg Mayo.

Ingredients

6 large Eggs

4 tbsp Japanese Mayonnaise (e.g., Kewpie)

1 tsp Rice Vinegar

Pinch of Salt and White Pepper

Fresh Chives, finely chopped (for garnish)

Optional Crunchy Additions (Choose One or More):

  • Chopped celery
  • Finely diced cucumber
  • Pickled radishes
  • Crispy bacon bits
  • Toasted sesame seeds

Eggs have a special place in my heart, and it turns out my youngest boy feels the same way. He’s a devoted fan of this egg mayo, relishing it not only as a standalone treat but also as a delightful companion to plain rice. Since we typically keep a stash of hardboiled eggs in the fridge, whipping up this recipe takes just a few minutes! It’s a wonderfully simple recipe that I wholeheartedly encourage everyone to give a try.

Step by Step Instructions

Step 1

Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, let them cook for 12 minutes.

 Step 2

Cool and Peel: Remove the eggs from the heat and place them in cold water to cool. Once cooled, peel the eggs.

Step 3

Mash the Eggs: Cut the eggs in half and scoop out the yolks. In a bowl, mash the yolks with a fork.

Step 4

Add Mayonnaise and Seasonings: To the mashed yolks, add Japanese mayonnaise, rice vinegar, salt, and white pepper. Mix until the mixture is smooth and creamy.

Step 5

Chop and Add Crunchy Elements: Choose from the optional crunchy additions listed above and finely chop or dice them. Fold these crunchy elements into the creamy egg mayo mixture.

Step 6

Refrigerate: Cover the bowl and refrigerate the egg mayo mixture for about 30 minutes to allow the flavors to meld.

Step 7

Garnish and Serve: Sprinkle with finely chopped chives for garnish. Serve your Japanese Egg Mayo as a delightful breakfast spread, a side dish, or a topping for crackers or toast.

Serving Suggestions

This versatile Japanese Egg Mayo can be customised to your preference, with optional crunchy additions that provide an exciting contrast in texture. Enjoy it as a standalone dish or explore various serving options to suit your breakfast cravings.