A delightful Japanese-style egg mayo dish featuring boiled eggs mixed with kewpie mayo, mustard, lemon juice, and seasoning, served on toast. A perfect quick recipe for egg lovers!
1: Bring a pan of water to a boil.
2: Tap the bottom of each egg with the back of a spoon until you hear a snap.
3: Boil the eggs for 9 minutes.
4: Transfer the eggs to an ice bath to cool completely.
5: Peel the eggs by tapping the shell all over and then peeling it off.
6: Separate the egg yolks from the whites using the knife roll method.
7: Chop up the egg whites.
8: Mash the egg yolks with kewpie mayo, mustard, lemon juice, salt, and pepper.
9: Stir in the chopped egg whites.
10: Serve on toast and top with chives.
