Furikake Egg Sandwich
Elevate a lunchtime favourite with our Furikake Egg Sandwich! Featuring a creamy egg salad with umami-rich furikake seasoning, shredded cabbage for extra crunch, and rich rye sourdough toast. A delicious twist on a classic sando.
What you need
For the egg salad:
- 4 eggs
- 3 tbsp. kewpie mayonnaise
- ½ tsp. flakey salt
- ½ tsp. sugar
- Pepper, to taste
- 4 slices dark rye sourdough
- 1 cup shredded cabbage
- 1 tbsp. furikake seasoning
- Salted Butter, for spreading
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 9-12 minutes, depending on your preferred level of doneness.
After the eggs have finished cooking, drain the hot water and run cold water over them to cool them down. Once they’re cool enough to handle, peel the eggs.
Cut the eggs in half and pop out the egg yolks, mashing them first with a fork so they become a paste. Then add the egg whites, and mash those too. These should remain chunky.
Add the mayonnaise, sugar, salt and pepper. Mix well until combined.
Spread butter on each slice of bread.
Assemble the sandwiches by dividing the egg mixture evenly between two slices of bread. Top with the furikake seasoning, shredded cabbage and remaining slices of bread, and gently press down to help the sandwich hold together.
Slice each sandwich in half and serve immediately, or wrap them in plastic wrap and refrigerate for up to 4 hours before serving.
✨ RECIPE NOTES ✨
- Gluten-free: For a gluten-free version, use gluten-free bread.
- Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days