7-Eleven tokyo Egg Salad Sandwich

Ingredients

• 4 slices soft white bread

• 4 hard-boiled eggs

• 6 level tablespoons kewpie mayonnaise  (or get from your local Asian store or Amazon)

• salt and pepper, to taste

Instructions

• Use 11-15 method to boil and peel eggs. Cut the hard-boiled eggs in quarters and place in a food processor.

• While eggs are boiling, cut the crusts off four slices of bread.

• Add the mayo to the eggs in food processor, and a little bit of salt. Puree for a few seconds. Add more salt and pepper to taste as necessary. You won't be processing it for too long—just enough for the egg salad to look smooth and unified. I like to leave small chunks of the whites so if you prefer this consider just using a fork to mash the eggs and whites first. 

• Spread over one slice of bread, so that there's a thick layer. Top with the other slice and cut in half, gently, with a sharp knife. There will be leftover egg salad; set it aside, refrigerate, and use within a few days.

Adopted from a Food 52 Recipe

Urban Cowgill
April 2023