Furikake Egg Salad Sandwich
Ifrah F. Ahmed published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A creamy, umami-rich egg salad sandwich made with mayonnaise, Dijon mustard, dill, red onion, pickle brine, and furikake. Serve it on soft Japanese milk bread or sourdough with optional pickles and potato chips.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 400 g
- 110 g
- 20 g
- 6 g
- 15 g
- 8 g
- 1 g
- 1 g
- 12 g
- 240 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 810 g before cooking, which is about 200 g per serving.
Steps
Peel the cooled hard-boiled eggs and chop them into small bite-size pieces. You should have about 3 cups of chopped egg.
Transfer the chopped eggs to a medium bowl. Add the mayonnaise, minced red onion, chopped dill, pickle brine, Dijon mustard, sea salt, black pepper, and furikake, then mix until evenly combined.
Taste the egg salad and season with additional salt and black pepper as needed.
Chill the egg salad in the refrigerator for at least 10 minutes, or until you are ready to assemble the sandwiches.
Spread the chilled egg salad evenly over four slices of bread.
Top the egg salad with additional furikake, if desired.
Place the remaining four slices of bread on top to complete the sandwiches.
Serve the sandwiches with pickles and potato chips on the side, if desired.
Notes
For an authentically Japanese flavor, a source comment recommends Kewpie mayonnaise. The recipe specifies already-cooked, cooled hard-boiled eggs and does not provide instructions for boiling them.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 539
- Protein
- 19 g
- Carbs
- 39 g
- Fat
- 34 g
- Fiber
- 3 g
Where the calories come from
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