Japanese Style Egg Salad Sandwich

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.4
  • Total Fat: 8.0 g
  • Cholesterol: 255.0 mg
  • Sodium: 951.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 12.6 g

View full nutritional breakdown of Japanese Style Egg Salad Sandwich calories by ingredient



Number of Servings: 6

Ingredients

    6 Eggs
    2 Tbsp Greek Yogart
    Salt and Pepper to taste

Directions

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

6 servings

You can Jazz up the recipe with chives and celery.

Number of Servings: 6

Recipe submitted by SparkPeople user ANGIE10727.