Creamy Egg Sandwich

 

This creamy egg sandwich is the perfect quick and simple breakfast that is melt-in-your-mouth scrumptious. This light and delightful breakfast will brighten your morning .

 

INGREDIENTS

6 large eggs at room temperature

1 tsp each salt and vinegar for the boiling water

2 tbsp red/yellow onion finely diced

1/4 tsp each salt and pepper

1 tsp sugar

5 tbsp mayonnaise preferably Kewpie

1 tsp mustard regular or Dijon

4 brioche buns or bread of your choice, sliced in half

parsley flakes for garnish

 

In a kettle of boiling water, combine the salt and vinegar, then gently add the eggs. Allow the eggs to boil for 10 minutes while you prepare a dish of cold water. When the eggs are done, immediately place them in an ice bath and allow them to cool for at least 5 minutes. Separate the egg whites and yolks. In a mixing dish, crush the yolks and cut the egg whites into small bits (you can also mash altogether, but my way will result in a fluffier sandwich).

Combine the egg whites and red onion in a mixing basin. Combine the salt, pepper, sugar, mayonnaise, and mustard in a mixing bowl. With a spoon, mix everything until it's fully blended. Fill each bread or sandwich with a large quantity of the egg mixture, then top with parsley.