Japanese Egg Salad Sandwich (Tamago Sando)

Name: Japanese Egg Salad Sandwich (Tamago Sando)
Total time: 85
Yield: 2
Ingredients: 4 large eggs; ½ cup mayonnaise; ¼ teaspoon kosher salt; ¾ teaspoon white sugar; 1 teaspoon Dijon mustard; 3 dashes hot sauce, or to taste; 1 teaspoon freshly squeezed lemon juice; 2 teaspoons rice vinegar; ½ teaspoon kosher salt, or to taste; ¼ teaspoon white sugar; 1 pinch cayenne pepper; 1 tablespoon heavy cream; 4 slices soft white bread; 1 tablespoon unsalted butter, softened

Recipe by John Mitzewich from allrecipes.com

Lunch 1 Hr. 25 Mins.

Ingredients

2 servings

•

4 large eggs
•

½ cup mayonnaise
•

¼ teaspoon kosher salt
•

¾ teaspoon white sugar
•

1 teaspoon Dijon mustard
•

3 dashes hot sauce, or to taste
•

1 teaspoon freshly squeezed lemon juice

•

2 teaspoons rice vinegar
•

½ teaspoon kosher salt, or to taste
•

¼ teaspoon white sugar
•

1 pinch cayenne pepper
•

1 tablespoon heavy cream
•

4 slices soft white bread
•

1 tablespoon unsalted butter, softened

Instructions

Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.