High Protein Japanese Style Egg Sandwich
Ingredients
Main Ingredients
eggs (large)
3 piece
bread slices (white, toasted)
2 piece
mayonnaise
30 g
butter
10 g
salt
1 g
black pepper
1 g
Instructions
Boil the eggs
Place eggs in a pot, cover with water and bring to a boil. Cook for 8-9 minutes for hard-boiled eggs.
Cool and peel eggs
Transfer eggs to cold water for 1 minute, then peel the shells.
Mash the eggs
Place peeled eggs in a bowl and mash with a fork until desired consistency. Season with salt and pepper.
Mix in mayonnaise
Add mayonnaise to the mashed eggs and mix until creamy and well combined.
Toast the bread
Lightly toast the bread slices until golden brown.
Assemble the sandwich
Spread butter on one side of each toast, then add the egg mixture generously between the slices.
Serve
Cut the sandwich in half and serve immediately while warm.
Original recipe
Storage
Assemble just before eating to keep bread crisp. Egg filling can be stored separately in fridge for up to 1 day.
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