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Egg Salad Sandwich

This East meets West sandwich is an umami explosion. Fluffy egg salad meets crunchy nori and tasty pork floss for the ultimate sweet and savory experience. Each bite is packed with umami flavor from the nori and pork floss contrasting with the creamy egg salad. An umami bomb ready to explode your senses!
Course Breakfast, lunch, Main Course, Snack
Cuisine American, Japanese
Keyword egg salad, egg salad nori, egg salad sandwich, eggs, half boiled egg, nori, pork floss, toast, umami sandwich
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 320kcal

Equipment

  • 1 non stick skillet
  • 1 sauce pan with lid
  • 1 egg slicer

Ingredients

  • 3 large eggs room temperature
  • 2 slices white toast if available, use fresh thick white toast
  • 1 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp butter
  • 1/3 cup pork floss
  • 3 sheets nori use snacking nori that are slightly seasoned and oiled
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Add room temperature eggs into room temperature water into small pot. Boil with high heat for 9 minutes. Remove one egg and immediately submerge in ice water. This is your soft boil egg. Set aside and continue to hard-boil the remaining eggs for another 10 minutes.
  • Remove shell and dice the hardboiled eggs after it cools.
  • Mix in mayonnaise and dijon mustard with diced eggs. Add salt and pepper to taste.
  • Heat butter on nonstick skillet just until melted. Do not overheat or else butter will burn.
  • Place white toast over butter and heat until toast turns golden. Flip and repeat. Repeat for second slice of toast.
  • Spread egg salad over toast. Leave a well in the middle where you will place the soft-boiled egg. Top with pork floss, and seaweed.
  • Cover with the second piece of toast. Cut and serve

Notes

  • Boiling the eggs is the most important step. It may sound simple but there are three details that’s going to differentiate an “OK” sandwich and an “I should be paying good money for this” sandwich. 
    First, make sure your eggs are at room temperature. If you’re impatient like me, submerge eggs fresh out from the fridge in lukewarm water. This will bring the egg temperature down faster in a stable manner.
    Second, set a timer. Timing is everything when it comes to boiling your eggs. 
    Third, submerge eggs that you removed from heat straight into ice water. This will help the egg to contract away from the shell and make peeling a lot easier and cleaner.
  • Depending on the temperature of where you are and the strength of your range, this may differ a bit, usually between 8 - 10 minutes. You may need to experiment a couple of times to get the perfect effect.
  • You can prep the egg salad part ahead of time and keep it in an air-tight container within your refrigerator for up to 2 days. This will make assembly much faster whenever you need a quick bite.