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8 INGREDIENTS • 11 STEPS • 15MINS

Smashed Avo and Egg Salad Sandwich

Name: Smashed Avo and Egg Salad Sandwich
Total time: PT900.0S
Yield: 2
Ingredients: 6 Large Egg; 1 Avocado; 2 tablespoon Japanese Kewpie Mayonnaise; 1/2 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1 tablespoon Fresh Chives; 4 slice Japanese Milk Bun; to taste Unsalted Butter

This Smashed Avo and Egg Salad Sandwich combines creamy mashed avocado, rich egg salad, and a perfectly soft-boiled egg center on fluffy, buttered shokupan. A visually stunning and flavorful sandwich that’s ideal for a satisfying lunch!

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Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/

15MINS

Total Time

$7.28

Cost Per Serving

Ingredients

Servings

us / metric

Large Eggs

Medium Avocado, ripe

2 Tbsp

Japanese Kewpie Mayonnaise

1/2 tsp

Salt

1/4 tsp

Ground Black Pepper

1 Tbsp

Fresh Chives, finely chopped

4 slices

Japanese Milk Buns

to taste

Unsalted Butter, softened

Love This Recipe?

Gordon Ramsay

https://www.gordonramsay.com/

Cooking Instructions

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step 1

Prepare the eggs: In a pot of boiling water over medium-high heat, add all Large Eggs (6) and boil for 8 minutes. Remove one egg and place it in an ice bath for 2 minutes. Carefully peel this medium-boiled egg and set it aside.

step 2

Continue boiling the remaining eggs for a total of 10 minutes. Remove them from the pot and place them in the ice bath for 2 minutes, then peel and set aside.

step 3

Slice the hard-boiled eggs in half and transfer them to a mixing bowl. Use a fork to mash the eggs into small, minced pieces.

step 4

Add Japanese Kewpie Mayonnaise (2 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) to the mashed eggs. Mix until well combined. Stir in the chopped Fresh Chives (1 Tbsp) for added flavor. Refrigerate the mixture for 10 minutes to chill and thicken.

step 5

In a separate bowl, mash the Avocado (1) until slightly chunky. Add a pinch of Salt (1/4 tsp) and mix well.

step 6

Assemble: Cut the crusts off the Japanese Milk Buns (4 slices) slices and spread Unsalted Butter (to taste) on one side of each slice.

step 7

Place the medium-boiled egg (cut in half) face-side down in the center of two slices of bread. Spread a layer of avocado mash on top of the egg halves.

step 8

Add the egg salad mixture around and over the avocado, ensuring the egg halves are fully surrounded and covered.

step 9

Place another slice of bread on top of each sandwich to close it. Gently press to ensure the layers hold together.

step 10

Use a sharp knife to slice each sandwich in half, revealing the cross-section with the egg center.

step 11

Serve immediately for the best taste and texture.