📝 About This Recipe
This isn't your average cafeteria scoop; this is a masterclass in texture and flavor balance, inspired by the iconic Japanese Konbini style and the classic New York deli. We utilize a 'jammy-hard' boil to ensure the yolks are creamy rather than chalky, folded into a zesty, herb-flecked dressing. Nestled between thick slices of toasted brioche, this sandwich offers a luxurious, protein-packed bite that is both nostalgic and sophisticated.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (straight from the refrigerator)
- 2 cups Ice Cubes (for the ice bath)
The Creamy Dressing
- 1/4 cup Kewpie Mayonnaise (can substitute with high-quality regular mayo)
- 1 teaspoon Dijon Mustard (for a sharp tang)
- 1/2 teaspoon Yellow Mustard (for classic color and acidity)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Dill (finely chopped)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 1/4 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 stalk Celery (very finely diced for crunch)
The Assembly
- 4 thick slices Brioche Bread (or Shokupan/Milk Bread)
- 1 tablespoon Unsalted Butter (softened for toasting)
- 2-4 leaves Butter Lettuce (washed and patted dry)
👨🍳 Instructions
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1
Fill a large saucepan with enough water to cover the eggs by at least an inch and bring it to a rolling boil over high heat.
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2
While the water heats, prepare an ice bath by combining cold water and 2 cups of ice in a medium bowl; set this aside.
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3
Once the water is boiling, lower the heat to a simmer and gently lower the cold eggs into the water using a slotted spoon to prevent cracking.
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4
Increase the heat back to medium-high and boil the eggs for exactly 9 minutes. This timing ensures the yolks are fully set but still vibrantly orange and creamy.
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5
Immediately transfer the eggs to the ice bath and let them chill for at least 5-10 minutes. This stops the cooking process and prevents the 'green ring' around the yolk.
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6
Gently crack the eggshells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
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7
In a medium mixing bowl, whisk together the mayonnaise, both mustards, lemon juice, chives, dill, smoked paprika, salt, and pepper until smooth.
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8
Fold the finely diced celery into the dressing mixture.
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9
Coarsely chop the eggs into roughly 1/2-inch pieces. You want distinct chunks of white and yolk, not a paste.
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10
Gently fold the chopped eggs into the dressing using a rubber spatula until just combined. Taste and add a pinch more salt or pepper if desired.
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11
Lightly butter one side of each bread slice and toast in a skillet over medium heat until golden brown and fragrant.
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12
Place a leaf of butter lettuce on the bottom slice of toast (this acts as a moisture barrier), pile a generous amount of egg salad on top, and close the sandwich.
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13
Slice diagonally with a serrated knife and serve immediately while the bread is still warm and the salad is cool.
💡 Chef's Tips
For the easiest peeling, use eggs that are a few days old rather than farm-fresh. Kewpie mayo is the secret ingredient; its egg-yolk-only base adds a specific richness you can't get elsewhere. Always dry your lettuce thoroughly; any water on the leaves will make the sandwich soggy. Don't over-mix the salad; keeping the egg pieces distinct provides a much better mouthfeel. If you have time, let the egg salad sit in the fridge for 30 minutes before assembly to let the flavors marry.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for maximum crunch. A crisp dill pickle spear is the traditional and perfect acidic accompaniment. Pairs beautifully with a cold glass of sweetened iced tea or a dry lemonade. For a lighter meal, serve the egg salad in large radicchio or romaine lettuce cups. Add a dash of hot sauce or a sprinkle of 'Everything Bagel' seasoning on top for a modern twist.