High Protein Japanese Egg Sandwich
15Min
1Servings
551Cal
EasyLevel
VegetarianKid friendlyhigh-protein
#high-protein#quick#easy#sandwich
Equipment
pot
stove
bowl
mixing spoon
plate
Ingredients
Main Ingredients
eggs (whole)
4 piece
light mayo (light)
30 g
salt
2.5 g
black pepper (ground)
0.5 g
sugar
1 g
skim milk (skim)
15 ml
fluffy white bread (fluffy)
2 piece
Instructions
1
Boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil.
8 min100°Ctimer 8 min
Start timing when water reaches full boil
2
Cool and peel eggs
Transfer eggs to cold water, then peel and roughly chop.
3 min
3
Make egg salad mixture
In a bowl, combine chopped eggs with light mayo, salt, black pepper, sugar, and skim milk. Mix well.
2 min
4
Assemble the sandwich
Spread the egg mixture evenly between two slices of fluffy white bread.
2 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best eaten fresh
Best consumed immediately after preparation for optimal taste and texture
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