- 4 slices Japanese Milk Bread (also known as Hokkaido Milk Bread). Alternatively, brioche bread would work well too!
- 3 large eggs (room temperature)
- 2 - 3 tablespoons Kewpie Mayonnaise (an essential ingredient! You can find halal-certified Kewpie mayonnaise in local supermarkets easily).
- 2 tsp milk
- ¼ tsp dijon mustard (optional)
- Salt & pepper to taste
- Butter
- Prepared your eggs. Bring a small pot of water to a boil, then gently lower in the eggs and set a timer for 9 minutes. Once the time is up, remove the eggs and place them in a bowl of ice water. Dry and peel the eggs and place them in a medium bowl.
- Mash the eggs using a fork (if you prefer a more textured egg filling you can instead chop the eggs with a nice or egg slicer until it reaches your desired consistency).
- In a small bowl, combine the mayonnaise, milk and mustard if using. Mix well, then add to the eggs. Combine everything together. Season to taste.
- Butter your slices of bread. Divide the filling and spread evenly on two of the bread slices. Use the remaining slices of bread to top them.
- Trim the edges if you prefer, and slice diagonally. Enjoy!
Tags:convenience-storehalaljapanese-egg-sandwichjapanese-foodkonbinirecipetamago-sando