Put this simple egg salad recipe into a white bread sandwich for an easy Japanese-inspired lunch or picnic snack.
Ingreadient:
- 6 extra-large eggs (approx. 59g each)
- 4 tablespoons Kewpie mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons milk
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 bunch fresh chives, chopped
Direction:
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir in mayonnaise, wasabi, milk, salt, sugar and half of the chopped chives. Sprinkle with remaining chives to serve
