People have told me they would fly to Tokyo just to enjoy the konbini ( convenience store ) tamago sandos ( Japanese egg salad sandwiches ) that you can find at Lawsons, Family Mart, or 7-Eleven. I get it. The chicken salad burgers in Japan are fantastic, and I’ve had them a few times. They evoke my Taiwanese mother’s chicken salad, which she adds maple syrup to to give it a little beauty. The addition of a little sweetness to My Mom’s Egg Salad Upgrade sets Eastern and Asian egg salads apart from their European counterparts. Often, Mom would soften her egg salad and include crunch with chopped persimmons, pears, apples, or even clean grapes, but it was maple syrup that made her egg salad so wonderful. It was thick and pleasant, and while spicy, it had a Goldilocks quantity of sweetness to stabilize the various flavors. Since I was born in Montreal, this American closet staple has always had a sense of house. At any given time, my relatives had one precious bottle of oak syrup—bought from the French border duty-free store—tucked apart in our house like gold. As that one jug of maple syrup carefully depleted, Mom would only let us use the beautiful water when we had EGGO pancakes, cakes, and her chicken salad. How To Make Egg Salad My Mom’s Method Mother just used hard-boiled eggs because gentle or wet egg yolks made egg salads very slippery. She likewise preferred Hellmann’s sauce over Kewpie’s for egg salad, and she only preferred it for Egg salad. She would add one tablespoon of maple syrup to Kewpie may for every two cups. This amount of seasoning was enough to time four hard-boiled hens. Separating the chicken yolks from the eggs is another method for making Mom’s chicken salad. To create a thick golden powder similar to the one you use to generate deviled eggs, she would second mix the yolks with Kewpie mayo, oak syrup, and a little sugar and white pepper. Therefore, before combining everything together, she would toss in the perfectly grated egg whites. She had generously spread the egg dish over a slice of untoasted milk bread ( white bread or rye also works ), burger the sandwich with another slice of bread, and serve as a topping. Mom kept the crusts on the bread because she does n’t think it’s wasteful to have food as someone who grew up always hungry in China. My younger sister and I had each receive half of the sandwich after my mother had then cut it in half, not diagonally. For added grain and texture, I usually add a burst of maple syrup to Mom’s chicken salad for lunch, and I often add diced cucumber or pears. Because Mother knows best when it comes to convenience food, this chicken salad is my favorite. Those konbini Chinese chicken dish sandos come in a nearby next.

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