Description
Japanese Style Avocado Egg Salad is a creamy, smooth Japanese sandwich filling made with eggs, avocado, and Kewpie mayo layered inside soft shokupan bread.
Ingredients
5 large hard-boiled eggs, peeled and quartered
1 large ripe avocado, diced
5 tbsp Kewpie mayonnaise
Salt and pepper to taste
2 soft boiled eggs, halved
6 slices shokupan bread
Instructions
1. Add hard-boiled eggs, avocado, and mayonnaise into a food processor and blend until finely chopped and creamy.
2. Season with salt and pepper to taste.
3. Remove crusts from bread slices.
4. Place one soft boiled egg half in the center of three slices of bread.
5. Spread egg filling evenly over each slice, covering the egg half.
6. Top with remaining bread slices and press gently.
7. Slice sandwiches in half with a sharp knife and serve.
Notes
Use ripe but firm avocado for best texture.
Chill wrapped sandwiches before slicing for clean edges.
Best served fresh within the same day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Blending
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 310mg