You’ll want to hurry home to get a taste of this Spicy Curry Egg Salad! It’s great on sandwiches, wraps, crackers, vegetables, and more! This is an easy recipe, the longest part is boiling the eggs.
This is a sort of riff on Tamago Sando or a Japanese egg sandwich. The two parts of this recipe that ring true to Tamago Sando are the use of Japanese mayo and the use of Shokupan Bread for sandwiches in this recipe. Japanese Mayo is unique with its richer egg flavor and deep Umami flavor, It’s easy to find in most international groceries or you can make your own! If you can’t be asked to make it or buy it, you can take a shortcut with this little trick. Take one cup of high-quality American mayo like Dukes and mix it with 2 TBSP Rice Vinegar, and 1 TBSP sugar.
Shokupan or Japanese Milk Bread is soft, fluffy, and super moist! It’s like eating a cloud in many ways. You can pick this up at an international grocery or bakery, or make it yourself for a fun afternoon in the kitchen! If you can’t make or find Shokupan, you can use really soft white bread.
These two small ingredients help make a large difference in the overall flavor of the Spicy Curry Egg Salad. Creating a more enriching and full experience, even if it is a little more work.
This Egg Salad is packed full of potassium, vitamin B12, vitamin a, and Omega-3 fatty acids while also packing a large amount of protein in each serving.