This recipe closely mirrors what I would call the best egg salad sandwich I’ve ever eaten in my life, widely available at “conbini”/convenience stores across
Makes 1 sandwich
- 2slices soft white bread (shokupan is best)
- 2hard-boiled eggs
- 3tablespoons kewpie mayonnaise
- Salt and pepper, to taste
- You can boil eggs however you like, but I recommend a method that still yields a bright, yellow yolk. Bring a pot of water to a boil, and add a splash of rice vinegar. Place the eggs in the water and boil, uncovered, for 9 minutes. Remove and place in a large bowl of ice water. Peel the eggs in the water (it comes off easier). Cut the hard-boiled eggs in halves or quarters and place in a food processor.
- While eggs are boiling, cut the crusts off two slices of bread.
- Add the mayo to the food processor, and a little bit of salt. Puree for a few seconds. Taste, add more salt and pepper, if necessary. You won’t be processing it for too long—just enough for the egg salad to look smooth and unified.
- Spread over one slice of bread, so that there’s a thick layer. You might not want to spread it too close to the edges, as the pressure of your fingers on the sandwich might make the filling ooze out a bit. (But it’s a pretty oozy sandwich, so don’t fret.) Top with the other slice and cut in half, gently, with a sharp knife. You can also enjoy this open-faced; that’s not the 7-Eleven way but it’s still good. There will be leftover egg salad; set it aside, refrigerate, and use within a few days.