This is one of those recipes that looks daunting, but actually isn’t. And while I tried my best to write it as simply as possible, I suggest watching this video for visual aide. But just think how cool you and your kids will look when you take this awesome sandwich out for lunch! 

The hardest part is getting the soft-boiled egg right. I think mine could have done with just a minute less for that perfect jammy consistency, but to be honest, screw perfection! I was absolutely wowed by the finished product. And they were eaten faster than it took to make them!

The addition of Robert Rothchild Farm’s Raspberry Wasabi Mustard takes this from an Instagram-worthy sandwich, to a culinary marvel. You get a subtle fruity sweetness from the raspberries and a nice contrast of heat from the wasabi. Personally, I thought it could do with more, so add extra wasabi paste as desired. Heck, if you want more raspberry flavor, add a touch of raspberry jam to the egg salad dressing. However you adjust the recipe, I hope you enjoy it’s nuance and style. 

T <3 

 

~*~ RASPBERRY-WASABI EGG SALAD SANDWICH ~*~

SERVES: 2 ⎪ DIFFICULTY: INTERMEDIATE  |  FUNK: CASUAL

Mise en Place 

1 scallion, finely chopped 

1/2 tablespoon mayonnaise, plus more for spreading

1/2 tablespoon sour cream, or plain yogurt

1 teaspoon white wine vinegar, or lemon juice

1 teaspoon Raspberry Wasabi Mustard, plus more for spreading

4 large eggs 

4 slices brioche or white sandwich bread

kosher salt  

wasabi paste 

Playlist — Suchmos 

 

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1. BOIL THE EGGS

Place the eggs in a medium pot and cover with cold water. Bring to a boil, then cover with a lid and remove from heat. Let sit for 5 minutes, then remove 1 soft-boiled egg. Place in a bowl and run under cold water. Continue to cook the remaining eggs, still covered, for another 5 minutes. Remove them and run under cold water. Make sure to keep the soft-boiled egg separate from the rest!

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2. MAKE THE DRESSING

Stir together the scallions, mayonnaise, sour cream, white wine vinegar, and raspberry wasabi mustard in a medium bowl. Season with salt and wasabi paste to taste. 

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3. MAKE THE FILLING

First, peel the hard-boiled eggs. Place them on a cutting board and finely chop. Gently stir the chopped eggs in with the dressing. Season with salt and wasabi to taste. Next, peel the soft-boiled egg and cut it in half lengthwise. If the yolk is too runny, snack on it, then make another. The egg yolk should be jammy and creamy. 

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*TIP* Peel the eggs directly in the ice bath so water helps loosen the shells. 

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4. ASSEMBLE THE SANDWICH

Spread raspberry-wasabi mustard on 2 slices of bread and mayonnaise on the remaining 2 slices. Season the soft-boiled egg with salt, then place each half cut-side down in the center of each like of mustard bread. Divide the egg salad filling evenly on top the slice of bread with the soft-boiled egg. Top with the mayo bread, then cut in half to reveal the iconic soft-boiled egg cross-section. 

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5. SERVE

Serve with fresh raspberries and wasabi for extra heat if desired. Once assemble you can wrap them in plastic wrap and refrigerate for 1 day. 

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~*~ JAPANESE VARIATION ~*~

Replace mayo with Kewpie mayo, and white wine vinegar with rice wine vinegar. Serve on Japanese Milk Bread. 

~*~ MEDITERRANEAN VARIATION ~*~

Replace scallion with 1 tablespoon Za’atar seasoning, sour cream with plain Greek yogurt, and white wine vinegar with lemon juice. In addition to or in place of the mustard, you can add 1 teaspoon tahini. Serve on Pita Bread. 

 

 

How would you use Raspberry Wasabi Mustard? Let me know what you’ve cooked and leave a comment below.