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Place the 8 eggs into a pot. Pour cold water over the eggs until they are fully submerged. Bring the water to a boil over high heat and cook the eggs for 8 minutes once boiling.

After 8 minutes, remove the eggs from the hot water and immediately place them into a bowl of cold water or ice water to stop the cooking process. Once cooled, peel the eggs.

Cut each peeled egg in half. Carefully separate the yolks from the whites, placing the yolks into a mixing bowl. Set the egg whites aside.

To the bowl with the egg yolks, add Kewpie mayonnaise, a dash of chilli crisp, chopped pickles, and chopped chives. Mash all the ingredients together with a fork until well combined.

Add more Kewpie mayonnaise to the yolk mixture until it becomes super, super creamy and rich. Season the mixture with salt and pepper to taste, then mix thoroughly.

On a cutting board, roughly chop the reserved egg whites. This is done to provide texture to the final egg salad.

Add the roughly chopped egg whites to the creamy yolk mixture. Gently mix everything together until the egg whites are evenly distributed throughout the salad.

Take two slices of fluffy white bread (ideally milk bread, described as nice and thick). Spoon a generous amount of the prepared egg salad onto one slice of bread. Place the second slice of bread on top to complete the sandwich.

Wrap the sandwich tightly in parchment paper. Cut the wrapped sandwich in half diagonally before serving. Repeat for remaining sandwiches.


Place the 8 eggs into a pot. Pour cold water over the eggs until they are fully submerged. Bring the water to a boil over high heat and cook the eggs for 8 minutes once boiling.

After 8 minutes, remove the eggs from the hot water and immediately place them into a bowl of cold water or ice water to stop the cooking process. Once cooled, peel the eggs.

Cut each peeled egg in half. Carefully separate the yolks from the whites, placing the yolks into a mixing bowl. Set the egg whites aside.

To the bowl with the egg yolks, add Kewpie mayonnaise, a dash of chilli crisp, chopped pickles, and chopped chives. Mash all the ingredients together with a fork until well combined.

Add more Kewpie mayonnaise to the yolk mixture until it becomes super, super creamy and rich. Season the mixture with salt and pepper to taste, then mix thoroughly.

On a cutting board, roughly chop the reserved egg whites. This is done to provide texture to the final egg salad.

Add the roughly chopped egg whites to the creamy yolk mixture. Gently mix everything together until the egg whites are evenly distributed throughout the salad.

Take two slices of fluffy white bread (ideally milk bread, described as nice and thick). Spoon a generous amount of the prepared egg salad onto one slice of bread. Place the second slice of bread on top to complete the sandwich.

Wrap the sandwich tightly in parchment paper. Cut the wrapped sandwich in half diagonally before serving. Repeat for remaining sandwiches.
