Japanese Egg Sandwich
A fluffy and creamy Japanese egg sandwich made with soft white bread and a rich, slightly sweet egg salad filling perfect for a comforting snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices soft white sandwich bread, crusts removed
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
- Once boiling, cook for 6 minutes for slightly runny yolks or 8 minutes for fully set yolks.
- Drain hot water and transfer eggs to ice water to cool. Peel eggs once cooled.
- Mash eggs in a bowl with mayonnaise, Dijon mustard, sugar, salt, and pepper until creamy but slightly chunky.
- Spread an even layer of the egg salad on two bread slices.
- Top with remaining bread slices and gently press down.
- Cut each sandwich diagonally and serve immediately or wrap and refrigerate for later.
Notes
For extra flavor, add thinly sliced cucumbers or a sprinkle of shichimi togarashi (Japanese 7-spice) inside the sandwich.
Find it online: https://seasonedrecipe.com/japanese-egg-sandwich/