Go Back
Japanese egg salad sandwich with creamy filling on milk bread, served on a wooden board.

Japanese Egg Salad Sandwich

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 3 tablespoons Japanese mayonnaise like Kewpie
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices soft white bread milk bread preferred
  • 1 tablespoon unsalted butter softened
  • Optional: a splash of milk or cream for extra softness

Method
 

  1. Boil the Eggs Properly: Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and cook for 9–10 minutes. Transfer immediately to cold water to stop cooking and ease peeling.
  2. Peel and Separate: Peel the eggs once cool. Slice in half and separate yolks from whites, keeping them in separate bowls.
  3. Create the Creamy Base: Mash the yolks with a fork until smooth and fluffy. Add mayonnaise, sugar, salt, and pepper, mixing into a creamy paste. Optionally, add a splash of milk or cream for softness.
  4. Chop and Combine: Finely chop the egg whites into small pieces. Gently fold them into the yolk mixture until cohesive and spreadable.
  5. Prepare the Bread: Spread a thin layer of butter on each slice of bread to prevent sogginess.
  6. Assemble the Sandwich: Spread the egg mixture evenly on one slice, top with another slice, press gently, trim crusts, and slice into halves or rectangles.