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Best Japanese Egg Salad

This Japanese egg salad is a creamy and flavorful dish perfect for sandwiches or as a side.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 tablespoon green onions finely chopped

Equipment

  • Medium saucepan
  • Mixing bowl
  • Whisk or fork
  • Cutting board
  • Knife

Method
 

  1. Place the eggs in a medium saucepan, cover with cold water, and bring to a boil.
  2. Reduce heat to low and let the eggs simmer for about 10 minutes.
  3. Transfer the eggs to an ice bath to cool and stop cooking.
  4. Peel the eggs after a few minutes in the ice bath.
  5. Mash the peeled eggs in a mixing bowl until broken into small pieces.
  6. Add mayonnaise, Dijon mustard, soy sauce, and sugar to the bowl and mix well.
  7. Season with salt and pepper to taste and mix again.
  8. Fold in finely chopped green onions.
  9. Chill the salad in the refrigerator for at least 15 minutes before serving.

Notes

For an extra kick, consider adding a sprinkle of sesame seeds before serving!