Tomatador Japanese Egg Salad Sandwich
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Asian
Servings
2-3
Prep Time
10 minutes
Cook Time
10 minutes
Simple, elegant, and the perfect amount of smooth and smoky paprika flavor, this Egg Salad Sandwich ain't for the birds.
Chef Christian Gill
Ingredients
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3 Large Eggs
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1 tsp White Sugar
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2 tsp Spiceology's Tomatador
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2 tbsp Kewpie Mayo
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2 tsp Whole Milk
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4-6 slices of White Bread
Directions
Put 3 large eggs in a medium saucepan and just enough water to cover. Bring it to a boil on medium heat. Once boiling, cook for 10 minutes.
Transfer the eggs to iced water to shock and stop the cooking. Let them cool and peel the eggshells. In a medium bowl, mash the eggs into small pieces.
Fold in Tomatador. Add 2 Tbsp Japanese Kewpie mayonnaise and mix well.
Grab 4 to 6 slices of thick white bread or Japanese milk bread and spread the egg salad on one of the slices for each pair of two.
Place the sandwiches stacked between two plates to compress slightly. Set aside for 5 minutes. Enjoy.
Recipe Video
Recipe Note
This recipe takes no time at all. Try changing it up and serving the egg salad with caviar if you find yourself being that fancy. I mean- I do sometimes.
