Japan's 7 Eleven Egg Salad Sandwich Part (Unknown) 2 (An Ode to Anthony Bourdain)

Egg Salad Recipe

Egg Salad:  6 large eggs, 1/4 cup Kewpie mayo, 1/2 tsp. sugar, pinch salt, pinch pepper, 2 tsp. cream, 1 tbsp. butter, 1 tbsp. chives,  4-6 slices of bread. 

Bring a medium saucepan of water to a boil over medium high and add 4 eggs.  Using a slotted spoon carefully lower eggs into boiling water, cook 11 minutes.  Remove eggs using a slotted spoon, or carefully drain and put into into cold water and cool before peeling.  Mash 4 of the 6 eggs, then add Kewpie Mayo, salt, sugar, and pepper and mix. Chill for an hour.  Then mix in cream, and seasonings.  Butter bread slices and spread with egg salad. 

Medium boil extra 2 eggs  For medium 6 minutes.  Put into cold water when it has finished boiling.  When eggs are cool, peel and then slice each length wise like the picture below and then put face down on the sandwich with the mashed egg and mayo mixture and top with Japanese Milk Bread.  Looks super cool when you cut sandwich in half! 

To make elevated, make your sandwich a triple decker, add pork schnitzel and cabbage with BBQ sauce for instance, or pulled pork and a soft boiled egg to poke and dribble down your sammy!  So good!  However, keeping it simple is also sublime.

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