This is my version of a Japanese egg salad. It has been said that the best thing you’ll eat in Japan is a 7-Eleven egg salad sandwich. I have never had the change but am willing to go! Did you know that 7-Eleven is one of the largest convenience store chains in Japan?
The Difference Between a Japanese and an American Egg Salad Sandwich
I think it’s safe to say that egg salad sandwiches are not originally from Japan, it’s a simple American dish that dates back to the 1800s. But the modern Japanese diet now include Western foods that have been adapted to their tastes. The key differences between a typical American egg salad sandwich and a Tamagosando, Japanese for egg sandwich, are the egg mixture, the mayonnaise used, and the bread it sits between.
A typical egg salad sandwich contains hard-boiled, or scrambled, eggs with minced celery, onions, and other herbs and spices. It’s not uncommon for Americans to add their own twist to the mixture as way to impress the guests of a summer cook-out or potluck. In Japan, the egg shines alone since there are no extra ingredients added besides the mayo. We mentioned the Japanese condiment, kewpie, in our last recipe post for Baked Salmon with Wasabi Paste and that’s what brings the tart and umami flavor to the Japanese egg salad. The last main difference is the bread the mixture is literally sandwiched in between. Western loafs tend to be white bread but in Japan, the egg salad is nestled in between Shokupan, a traditional milk bread that is lighter and sweeter in taste.
Ingredients You’ll Need
Now that we’ve broken down the key differences between a Japanese and an American egg salad sandwich, here’s my take on this fan favorite. I used the following:
- Boiled eggs
- Half of a ripe avocado
- Kewpie, Japanese mayonnaise
- Wasabi paste
- Fresh chives
- Toasted sesame seeds
Easy and Delicious!
This recipe can be ready in just 30 minutes. If you want to cut down on time, you can buy ready-to-eat boiled eggs – just make sure they are peeled before use. Place four eggs in the pot of water and bring to a boil. Let it cook for about 15 minutes. While the eggs are cooking, mince 2 tbsp of fresh chives and set aside. Drain the eggs and place in a bowl of ice cold water to preventing from cooking further. Once cooled, peel the eggs and finely chop them. Add in the avocado and chop some more. Toss the eggs and avocado in a bowl and stir in the 1/3 cup of kewpie mayo, 1 tbsp of wasabi paste, and the minced chives. Chill for 15 minutes, sprinkle with toasted sesame and serve!
Avocado Wasabi Egg Salad
- 4 Boiled Eggs peeled
- ½ Avocado ripe
- ⅓ cup Japanese Mayonnaise, Kewpie
- 1 tbsp Wasabi paste
- 2 tbsp Fresh Chives minced
- Toasted Sesame Seeds garnish
- Place four eggs in the pot of water and bring to a boil. You can also use ready-to-eat boiled eggs, just make sure they are peeled. Let it cook for about 15 minutes. Drain and place in a bowl of ice cold water to prevent cooking further
- While the eggs cook, mince the fresh chives
- Once the eggs are cooled, peel and finely chop them. Add in the avocado and chop some more. Toss the eggs and avocado in a bowl and stir in the 1/3 cup of kewpie mayo, 1 tbsp of wasabi and the minced chives. Chill for 15 minutes, sprinkle with toasted sesame and serve!