Japanese Egg Salad
Recipe: #40770
May 28, 2023
"Another delicious find from Australian Eggs. This salad make for a delicious sanger, especially when made with fresh bread. Kewpie mayonnaise is a product from Japan, and takes this salad to a different taste level. Kewpie has a rich and creamy texture and is made from egg yolks and a unique blend of vinegars, this style mayonnaise seems to add a wonderful "unami" depth of flavor to this salad. Note: If you cannot get Kewpie mayonnaise, you can substitute with standard whole egg mayonnaise."
Ingredients
Nutritional
- Serving Size: 1 (384.9 g)
- Calories 565.5
- Total Fat - 37.5 g
- Saturated Fat - 11.9 g
- Cholesterol - 1360 mg
- Sodium - 1080.9 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.2 g
- Sugars - 2.5 g
- Protein - 46 g
- Calcium - 209.6 mg
- Iron - 6.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the eggs using your preferred method. Alternatively, you can follow these steps: Fill a saucepan halfway with cold water and gently place the eggs into the pan. Heat the pan over medium heat. Once the water reaches a simmer, set the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool the eggs by running them under cold water for 30-60 seconds or by placing them in a bowl of iced water.
Step 2
Peel the eggs and transfer them to a chopping board. Coarsely chop the eggs using a sharp knife.
Step 3
Transfer the chopped eggs to a bowl and add the mayonnaise, wasabi paste, milk, salt, sugar, and half of the chopped chives. Mix well.
Step 4
Sprinkle the remaining chives over the egg mixture before serving.
Tips
No special items needed.