Irresistibly Creamy Japanese Egg Sandwich You’ll Crave

Experience the delight of a creamy Japanese Egg Sandwich with rich egg salad and fluffy bread—a perfect quick meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Cooling Time 2

Total Time 27

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 eggs Pete and Gerry’s Organic Eggs Use high-quality eggs for the richest flavor
1/4 teaspoon Sugar Optional for balancing flavor
1/4 teaspoon Salt Taste before adding to prevent over-seasoning
1/4 teaspoon Ground Black Pepper Adds warmth and depth
1-2 teaspoons Milk or Plant Milk Optional for moisture, use if needed
4 tablespoons Japanese Mayonnaise Adds creaminess, substitute with regular if needed

For the Sandwich

4 slices Japanese Milk Bread Light and fluffy, substitute with white bread if needed
2 tablespoons Unsalted Butter Essential for spreading on bread
Chives For garnish, optional

Equipment

medium pot
Mixing bowl
slotted spoon
Ice bath container

Method

Step-by-Step Instructions for Japanese Egg Sandwich

Fill a large bowl with ice and water to create an ice bath. Set aside.
Boil water in a medium pot. Add eggs carefully and cook for 7-10 minutes.
Transfer eggs to the ice bath for 2 minutes to cool.
Mash peeled eggs in a bowl, add sugar, salt, pepper, and mayonnaise, and mix until creamy.
Spread butter on one side of each bread slice. Add the egg salad between two slices and trim crusts.
Serve immediately or refrigerate for up to 2 days if wrapped.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For optimal freshness, keep the egg salad separate from the bread if preparing in advance and assemble just before serving.

Tried this recipe?

Let us know how it was!