Egg Salad Sandos

Name: Egg Salad Sandos
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 piece hard boiled eggs (9 to 10 minute egg), roughly chopped; 0.33 cup kewpie mayo; 2 tbsp chives, minced; 1 tbsp rice vinegar; 1 tsp coarse salt; 0.5 tsp black pepper; 0.5 tsp sugar; Sliced Milk Bread or Brioche

15 mins prepServes 4

This is a perfect Egg Salad Sando with just enough kewpie to hold it together, soft milk bread, and a chive crust. It's an excellent way to use up hardboiled eggs, especially after an Easter Egg hunt.

4 servings

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Instructions

1. In a medium bowl, mix to combine eggs, kewpie mayo, chives, rice vinegar, salt, black pepper, and sugar. Cover the bowl and let it sit in the fridge for at least 30 minutes.
2. Trim the crust off the milk bread (or not, up to you). Place as much egg salad as you want between the slices of bread and gently pat down the sandwich so it’s set. Slice in half and enjoy.
3. For a chive crust, smear a little mayo on the short edges of the sandwich and dip into a plate of chives.

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Egg Salad Sandos

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