Egg Salad Sandwich Bento
Simple and delicious Japanese egg salad sandwich with mayo, salt, and pepper. Perfect for a quick lunch.
Appetizer, Main Course
bento box, egg sandwich, lunch box
bread of your choice
kosher/sea salt (I use Diamond Crystal; use half for table salt)
freshly ground black pepper
(optional; a little bit of sugar is a typical ingredient for Japanese egg salad)
Gather all the ingredients. Make a hard boiled egg on the previous day to save time in the morning.
In a small bowl, mash the boiled egg with a fork.
Add 1 Tbsp of mayonnaise and mix well. If it's not moist, you can add ½ Tbsp more.
Season with salt and pepper (and sugar if you like). I like to add salt and pepper a bit more than what I usually add to give good flavor.
Spread the egg mixture on top a piece of bread and put another slice of bread on top.
[Optional] Cut off the edges of the bread. Japanese sandwiches usually don’t have edges.
Cut the sandwich into 2-3 parts depending on the bento box size.
Pack the sandwich in bento box and put some fruits and vegetables in the empty space.
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