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–+ servings

Japanese Egg Sandwich

If you've never had an egg salad sandwich the Japanese way, you've been missing out! I ate these every single day on my trip to Japan and never got sick of them. The fluffy milk bread paired with the creamy savory egg filling makes it just the most light and refreshing sandwich!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Yields4 sandwiches
Print Recipe Pin Recipe
Servings4 sandwiches

Ingredients

  • 6 large eggs
  • 1/4 cup Japanese mayonnaise
  • 1/4 to 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper, adjust to taste
  • pinch of sugar
  • 1 teaspoon yellow mustard
  • 2 to 3 tablespoons heavy cream or milk

FOR ASSEMBLY

  • Japanese milk bread, or any thick slice soft white bread
  • thinly sliced cucumber
  • salted butter, room temperature

Instructions 

  1. Bring a small pot of water to a boil.
  2. Add the eggs gently to the bottom of the pot once the water is simmering.
  3. Boil the eggs for 8 to 9 minutes.
  4. Transfer the eggs immediately to a bowl with cold ice water. Let it sit for 5 to 10 minutes to cool down.
  5. After cooling down, crack the egg shells and peel them.
  6. Separate the egg yolks from the egg whites. Add the egg yolks to a bowl and the egg whites to a chopping board.
  7. Chop the egg whites into small pieces so it is diced.
  8. In the bowl with the egg whites, add the Japanese mayo, salt, black pepper, sugar, mustard, and cream or milk.
  9. Mash the yolks and mix it all together until you have the consistency of a thick sauce or paste.
  10. Add the egg whites into the bowl and combine all together.
  11. Prepare the bread by slicing the crusts off and spreading butter on both sides.
  12. Add thinly sliced cucumber to one side if desired and then egg filling on top.
  13. Seal the sandwich shut with the other piece of bread and cut in half to enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!