I love eggs. I like them best with an ooey gooey center. But I’d be hard pressed to find an egg that I didn’t like – except maybe balut. In that vein I made a super simple Japanese egg mayo sando. However, eating 3 eggs in one sandwich might be a bit too much for every day, so I adapted the recipe to still have a delicious eggs but the majority of the creaminess is coming from kabocha. This is a super simple 5 ingredient Kabocha Egg Salad Sando.
Kabocha is a Japanese pumpkin that has a delicious sweet and earthy flavour. It pairs so well with eggs and this sandwich tastes almost like the real thing! It’s super filling, so for me, half a sandwich with a coffee is plenty for lunch, but you could definitely eat the whole thing and not feel the cholesterol build up (too much).
This recipe is quite simple and only requires a few ingredients – kabocha, egg, mayo, mustard and bread. I used a quarter of a small kabocha. I cubed it up and steamed it for 10-15 minutes until fork tender. Once the kabocha is cooked, I mashed it with 1 tablespoon of Japanese mayo until its smooth with small chunks.
Place one slice of wheat bread on cling film. Spread a thin layer of mustard (optional). On top of that spread a thin layer of your kabocha mash. Place you soft boiled eggs in the center. Cover the egg with remaining mash. Place your other piece of bread on top and wrap the sandwich securely. Slice in half and serve!
5 Ingredient Kabocha Egg Salad Sando
Ingredients
- 1/4 small kabocha
- 2 soft boiled eggs
- 1 tbsp Japanese mayo
- 2 slices whole wheat bread
- 1 tsp mustard
Instructions
- Cube your kabocha and steam on a plate for 10-15 minutes until fork tender.
- Transfer kabocha cubes to a bowl and mash with a fork.
- Add mayo and mash until combined.
- Spread a thin layer of mustard on one slice of bread.
- Spread your kabocha mash on top of the mustard.
- Place eggs horizontally in the center of the bread. Top with remaining kabocha mash.
- Place the other slice of bread on top and wrap the sandwich tightly.
- Slice and serve!
