Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Katsu meets egg salad in this ultimate mash-up. You’ve maybe never heard “ultimate” and “egg salad” in the same sentence. But we’re sure that once you try this sandwich—where the texture of a katsu sandwich and the flavor of egg salad collide—you’ll totally agree. Imagine the perfect egg salad sandwich. Tender white bread loaded with a mixture of chopped hard-boiled eggs, creamy mayo, tangy Dijon mustard, crisp celery, a bit of brininess from pickles or capers, and maybe a pinch of paprika. In this ultimate egg salad sando, we swap those hard-boiled eggs for a thick egg patty that’s breaded and fried katsu-style. We’re leveling up the textures here. Instead of a sandwich that’s mostly soft, you get to enjoy layers of soft, crisp, and crunch. This recipe is wicked simple and will make four sandwiches. The egg base can be prepared days in advance and keeps well in the fridge, so if you’re not feeding a crowd, you can spread your egg sandwich enjoyment over several days!EDITORS’ NOTE: We’ve updated this recipe with an improved method for lining the loaf pans for cooking the egg custard. Some readers found the parchment paper liner for the mold floated when the egg mixture was added; we have changed the procedure so the mold is lined with aluminum foil instead. If you want to level up this sandwich even more, make it with our new <a href="https://www.chefsteps.com/activities/shokupan-japanese-milk-bread">shokupan milk bread</a>.

The Ultimate Katsu Egg Salad Sando