Japanese Egg Salad A Twist On Eggs And Mayo Recipes

Steps:

• Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
• Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
• Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
• Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

Steps:

• For best results in making the eggs easier to peel follow these instructions:.
• Place the eggs in a small saucepan and cover with cold water.
• Place the pan on the stove and bring to a boil.
• As soon as the water comes to a boil remove it from the burner and set it aside.
• Let the eggs sit in the pan of water for 10 minutes.
• Drain water from the pan and put ice cubes on the eggs.
• Fill with cold water and let the eggs set until cool enough to handle.
• Crack and peel eggs under cold running water and place in a bowl.
• Chop the eggs.
• Add the chopped green onions and olives and mix well.
• In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
• Pour over the egg mixture and mix well.
• Refrigerate for one hour before serving to allow the flavors to meld together.
• Serve on crackers or as a sandwich.

Steps:

• Cook rice per instructions on box, drain.
• Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill.
• On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.).
• Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
• Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
• Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives.
• Keep chilled until ready to serve. Refrigerate leftovers.
• French Dressing:.
• Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.