Creamy Japanese-inspired egg sandwiches made with seasoned boiled eggs, chilli crisp, layered onto buttery white bread and finished with a drizzle of chilli oil crunch.
Ingredients
- 6 large eggs
- 4 tbsp mayonnaise
- ¾ tsp salt (or aromat)
- ¼ tsp ground black pepper
- 1 tsp chilli crisp
- 6 slices fresh white bread
- 2 tbsp butter (to spread on bread)
Instructions
- Bring a pot of water to a boil and add a little bicarbonate of soda. Carefully add the eggs and cook for 8 minutes. Transfer them to cold water, allow them to cool, then peel.
- Separate the yolks from the whites. Chop the whites and mash the yolks separately.
- Mix the mashed yolks with the mayonnaise, salt or Aromat, black pepper and chilli crisp until creamy. Fold in the chopped egg whites until everything is evenly combined.
- Butter the six slices of fresh white bread. Divide the egg mixture between three slices, then top with the remaining bread.
- Drizzle the assembled sandwiches with chilli oil crunch, slice in half and serve immediately.
Notes
- Mayonnaise: Any mayonnaise works in this recipe.
- Eggs: Adding bicarbonate of soda to the boiling water can help make the eggs easier to peel.
- Bread: Fresh white bread works well, but milk bread or shokupan can be used for a more traditional Japanese-style sandwich.
- Spice level: Adjust the chilli crisp and chilli oil crunch to suit your preferred level of heat.
- Make ahead: The egg filling can be prepared ahead and refrigerated in an airtight container. For the best texture, assemble the sandwiches shortly before serving.