A Good Egg Mayo - Between Bread
Egg mayo sandwich with Asian flavors: hard-boiled eggs mixed with Kewpie mayo, charred spring onion, and chili crisp, plus a jammy soft-boiled egg in the center on soft white bread.
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- •7 Eggs6 hard-boiled plus 1 soft-boiled for the center
- •Ice(optional)for shocking eggs after boiling
- •Spring onioncharred under grill then diced
- •Oilfor rubbing on spring onion before grilling
- •Kewpie mayonnaisereferred to as QPY mayo
- •Chili crisp
- •Saltto taste
- •White pepperto taste
- •Soft white breadfor sandwich
- 1
Hard-boil 6 eggs for 9 minutes.
9 min
- 2
Boil 1 additional egg for 6 1/2 minutes until jammy.
7 min
- 3
Shock the cooked eggs in ice to cool them quickly.
1 min
- 4
Peel the 6 hard-boiled eggs and separate the whites and yolks.
3 min
- 5
Chop the egg whites, keeping a few chunky bits.
2 min
- 6
Rub spring onion with oil and grill under a hot grill for a few minutes until softened with some charred bits.
4 min
- 7
Dice the charred spring onion.
1 min
- 8
Mash the hard-boiled yolks and mix with Kewpie mayonnaise, charred spring onion, chili crisp, salt, white pepper, and the chopped egg whites to make the filling.
3 min
- 9
Spread the filling generously onto soft white bread and form a deep trench in the middle.
1 min
- 10
Place the jammy egg into the trench, close the sandwich, and wrap it up for a clean cross-section before slicing.
2 min
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Pizza
Any style of pizza