Egg Salad on Toasted Bread Recipe

AJI-NO-MOTO® Umami Seasoning


  • 3 pieces (180 grams) Chicken eggs, boiled, peeled, coarsely chopped
  • 1/4 cup (75 ml) Mayonnaise
  • 2 teaspoons (10 grams) Pickle relish
  • 2 Tablespoons (30 grams) Onions, chopped
  • 1/2 pack (5 grams) AJI-NO-MOTO® Umami Seasoning
  • 1/2 teaspoon (2.5 grams) Sugar
  • 1/2 teaspoon (2.0 grams) Salt
  • 1/8 teaspoon (0.3) Pepper, black, ground
  • 1/2 head (200 grams) Iceberg, lettuce, leaves separated, well-cleaned
  • 1/4 cup (15 grams) Spring onions, chopped
  • 3 slices (75 grams) Bread, cut into 6 triangles


  1. MIX. In a bowl, mix together the eggs, mayonnaise, pickle relish and onions.
  2. SEASON & CHILL. Add AJI-NO-MOTO® Umami Seasoning, sugar, salt and pepper. Blend well and chill for at least one(1) hour.
  3. ASSEMBLE. Scoop egg salad mixture and place on top of lettuce leaves.
  4. SERVE. Top with spring onions and serve with toasted slices of bread.

Cooking Tips

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking.

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ajinomoto cooking_time  Cooking Time: 0 minutes ajinomoto prep_time  Preparation: 1 hour and 15 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 scoop egg salad, 1/2 sliced bread (99g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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Good to Know Nutrition Facts

Reduced sodium by 34% Original sodium content: 1 1/2 teaspoons (7.5 g) Salt. Eating eggs leads to elevated levels of high-density lipoprotein (HDL), also known as the “good” cholesterol. People who have higher HDL levels have a lower risk of heart disease, stroke and other health issues.


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