Egg Salad Sandwich

Egg Salad Sandwich

Makes 3 Sandwiches

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

• 8 Large Eggs
• Pinch of baking soda (opt.)
• 3 Tbsp. Kewpie Mayo
• 1-2 Scallions, chopped
• 1/2 tsp. Sugar
• 1/2 tsp. Salt
• 6 Slices of Bread (I use whole wheat)
• 1 tsp. Butter

Instructions

1. Hard Boil Eggs: Place the eggs into a large pot and cover them with about an inch of water. I like to add a pinch of baking soda to the water to help the eggs peel better. Heat the pan on high heat, no lid, till the water starts boiling. Once boiling, place a lid on the pot, turn off the heat, but keep the pan sitting on the hot burner. Let the pot sit for 10 minutes, then quickly put the eggs into an ice bath and peel the eggs.
2. Make Egg Salad: Set three eggs aside. With the other five, slice them in half and separate the egg yolks into a mixing bowl. Chop up the egg whites into little pieces (the bigger the pieces the chunkier your egg salad). Smash the egg yolks in a bowl and mix in the kewpie mayo, scallions, sugar, and salt. Then add in the chopped egg white and mix.
3. Slice the remaining three eggs in half and set aside.

1. Build Sandwiches: Place a small amount of egg salad on a slice of bread, then place two egg halves over. Top it off with more egg salad, making sure to get the edges, and then add the other slice of bread on top. The sandwiches will be very thick.

1. Toast Sandwiches: Heat a pan on medium heat and add the butter. Once the pan is heated, place the sandwiches in the pan. Cook 2-3 minutes on each side or until golden brown.
2. Enjoy!

Notes

• Kewpie mayo can be swapped for any other mayo
• The butter can be swapped for any cooking oil, margarine, etc.
• If you don't want an egg in the middle, cook five to six eggs and make them all into egg salad.