Umami Egg Salad Sandwich

Umami Egg Salad Sandwich


6 eggs
1/2 Lebanese cucumber
1/2 1/4 cabbage
1 sprig spring onion
6 squeezes Kewpie mayonaise
4 tbsp UmamiPapi Chilli Oil
1 pinch salt
1 pinch black pepper
8 slices white bread
1 tbsp butter


  1. Boil water and wait for the water to begin to boil.
  2. Add the eggs and allow them to cook for 6 minutes on high heat.
  3. Prepare ice bath with cold water in a bowl.
  4. Slice cucumber into circles and then into further quarters.
  5. Slice the cabbage as thin as possible and then finely dice.
  6. Slice the spring onion into thin slices.
  7. After 6 minutes remove the eggs and allow them to rest in the ice bath.
  8. Remove the eggshells and add the eggs to a separate bowl.
  9. Use a potato masher to mash the eggs into small chunks and add the mayonnaise, vegetables, salt, pepper and UmamiPapi Chilli Oil. Mix thoroughly.
  10. Spread butter and mayonnaise onto the bread slices.
  11. Add the egg salad mix to the bread slices and spread evenly.
  12. Add additional UmamiPapi Chilli Oil if desired before assembling the sandwich.
  13. Enjoy!