This creamy, buttery egg salad sandwich is a perfect version of a classic.
If there's one tip I feel confident sharing about going to Japan, it's that your first meal shouldn't be at some iconic sushi place or secret yakitori spot only chefs seem to know about: It should be at 7-Eleven. Between the jet lag from the long flight messing up your sense of reality, the flashing lights, and the crowds, the first 24 hours in a place like Tokyo risk feeling like an urban fun house.
This sandwich, made with a creamy, yolk-heavy salad whipped up and served alongside a few spare chunks of whites on fluffy milk bread, stands out thanks to one special ingredient: Kewpie mayo. Why we Americans settle for lesser mayos, I'll never know; the yolk-only and vinegar mayo just hits different, as the kids say.
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