Japanese Egg Salad - A Twist On Eggs And Mayo

Name: Japanese Egg Salad - A Twist On Eggs And Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white rice; 1 cup French dressing (Recipe Below); 1/2 small yellow onion, chopped finely; 6 hard-boiled eggs; 4 sweet gherkins, chopped; 1 lb cooked shrimp (peeled and deveined); salt and pepper, to taste; 6 romaine lettuce leaves; 1/2 cup red cabbage, shredded; 1/2 cup carrot, shredded; 2 tablespoons tomato sauce; 2 teaspoons capers, chopped; 2 tablespoons scallions, chopped; 1/4 cup black olives, chopped; French Dressing; 1 cup salad oil; 1/4 cup white wine vinegar; 1 teaspoon white sugar; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon dried basil, rub between fingers to waken flavor; 1 large garlic clove, cut in half; 1/2 teaspoon dry mustard; 1 teaspoon paprika; 1 tablespoon Worcestershire sauce; 2 teaspoons yellow onions, grated

Servings: persons

1/2 cup white rice
1 cup French dressing (Recipe Below)
1/2 small yellow onion, chopped finely
6 hard-boiled eggs
4 sweet gherkins, chopped
1 lb cooked shrimp (peeled and deveined)
salt and pepper, to taste
6 romaine lettuce leaves
1/2 cup red cabbage, shredded
1/2 cup carrot, shredded
2 tablespoons tomato sauce
2 teaspoons capers, chopped
2 tablespoons scallions, chopped
1/4 cup black olives, chopped
French Dressing
1 cup salad oil
1/4 cup white wine vinegar
1 teaspoon white sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried basil, rub between fingers to waken flavor
1 large garlic clove, cut in half
1/2 teaspoon dry mustard
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons yellow onions, grated

1
Cook rice per instructions on box, drain.
2
Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill.
3
On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.).
4
Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
5
Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
6
Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives.
7
Keep chilled until ready to serve. Refrigerate leftovers.
8
French Dressing:.
9
Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cup white rice, 1 cup French dressing (Recipe Below), 1/2 small yellow onion, chopped finely, 6 hard-boiled eggs, and more.

Yes, Japanese Egg Salad - A Twist On Eggs And Mayo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!