Recipe Detail Page

Boil 5 large eggs for 11 minutes, drain and transfer to a bowl of cold water to chill. Peel eggs and cut in half. Separate whites and yolks. Mash yolks with a fork until smooth and fold in 1/4 cup (60 mL) Kewpie mayonnaise and 1/4 tsp (1 mL) sugar. Chop whites and fold into yolks. Season with salt to taste. Use a teaspoon to scoop out seed cavity from 8 to 10 pickle halves, and pat dry with paper towel. Fill pickle boats with egg salad and sprinkle with furikake or black sesame seeds.