My Chinese language language Mom’s 1-Ingredient Enhance for the Best Egg Salad

People have suggested me they may fly to Tokyo merely to learn from the konbini (consolation retailer) tamago sandos (Japanese egg salad sandwiches) that yow will uncover at Lawsons, Family Mart, or 7-Eleven. I get it. I’ve traveled to Japan a few situations, and the egg salad sandwiches are literally that good.

They remind me of my Chinese language language mother’s egg salad, a dish with a contact of sweetness due to the maple syrup she mixes in.

My Mom’s Egg Salad Enhance

A contact of sweetness makes Asian and Japanese egg salads distinctive and distinct from their Western counterparts. Usually, Mom would sweeten her egg salad and add crunch with diced persimmons, pears, inexperienced grapes, and even apples, nonetheless it was maple syrup that made her egg salad so memorable. It was creamy and satisfying, and whereas savory, it had a Goldilocks amount of sweetness to steadiness the other flavors.

I was born in Montreal, so this Canadian pantry staple has always tasted like home. At any given time, my family had one useful bottle of maple syrup—bought from the Canadian border duty-free retailer—tucked away in our kitchen like treasure. As that one bottle of maple syrup slowly depleted, Mom would solely permit us to make use of the dear liquid after we had EGGO waffles, pancakes, and her egg salad.

How To Make Egg Salad My Mom’s Methodology

Mom solely used hard-boiled eggs because of mushy or runny egg yolks made egg salads too moist. She moreover had sturdy mayo preferences and would solely attain for the Kewpie mayo for egg salad, not Hellmann’s. For every two tablespoons of Kewpie mayo, she’d steadiness it with one tablespoon of maple syrup. This mixture was adequate to season 4 hard-boiled eggs.

One different trick to creating Mom’s egg salad is separating the egg whites from the yolks. She’d mash the yolks first with the Kewpie mayo, maple syrup, and considerably salt and white pepper to make a creamy yellow paste, similar to the mix you use to make deviled eggs. Then she’d toss throughout the finely diced egg whites sooner than mixing the whole thing collectively.

She’d generously slather the egg salad over a slice of untoasted milk bread (white bread or sourdough work, too) and sandwich the egg salad with one different slice of bread. Mom saved the crusts on the bread because of as any individual who grew up always hungry once more in China, she doesn’t contemplate in dropping meals.

Mom would then slice the sandwich in half—not diagonally—and my youthful sister and I would each get half.

I make Mom’s egg salad for her for lunch, and whereas typically I sneak in diced cucumbers or pears for added fiber and texture, I always add a splash of maple syrup. That’s my favorite egg salad because of Mom is conscious of best within the case of comfort meals. These konbini Japanese egg salad sandos can be found an in depth second.