Ingredients
portions
- 4 eggs
- 4 slices white bread or milk bread
- 3 tbsp Kewpie (Japanese mayonnaise)
- 1 tsp rice vinegar
- ½ tsp mustard
- ½ tbsp chives (fresh – finely chopped)
- salt and pepper
INSTRUCTIONS (how to make this recipe):
- Boil the eggs in a pan of water with plenty of salt.
- After six minutes, remove one egg. Allow to cool slightly, then peel and set aside.
- Boil the rest of the eggs for a total of ten minutes and peel them too.
- Cut the eggs into small pieces and place in a bowl. Add the Kewpie, vinegar, mustard and chives and season to taste with salt and pepper.
- Cut the crusts off the slices of bread and cover with a generous layer of egg salad.
- Halve the 6 minute egg and place in the middle of two slices topped with egg salad.
- Place the other slices on top and cut the sandwiches in half, either diagonally or vertically. Enjoy!
Good to know:
Tip: To make it easier to peel eggs, plunge them into a bowl of cold water immediately after cooking.
Nutrition information per portion
Calories: 464kcal | Carbohydrates: 26g | Proteins: 16g | Fats: 34g | Saturated fats: 7g
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