Japanese Egg Sandwich
Japanese Egg Sandwich is a light, creamy delight that’s quick to make and perfect for any occasion. This Japanese egg salad sandwich brings elegance and comfort to your table. Whip up this fluffy egg sando, share with loved ones, and enjoy its delicate flavors!
Ingredients
For the Filling:
- 3 large eggs
- 3 tbsp 45g Japanese mayonnaise (e.g., Kewpie)
- Salt to taste
- Black pepper to taste
For the Sandwich:
- 4 slices shokupan Japanese milk bread or soft white bread
- Butter softened (optional, for spreading)
For Serving (Optional):
- Fresh parsley chives, or microgreens
Instructions
Boil the Eggs
- I bring a small saucepan of water to a boil, add 3 eggs, and cook for 10 minutes. I transfer them to an ice bath to cool, then peel carefully to keep the texture perfect for this Japanese egg salad sandwich.
Make the Egg Filling
- I mash the peeled eggs in a bowl with a fork, leaving slight chunks for texture. I mix in 3 tbsp Japanese mayonnaise, a pinch of salt, and black pepper, stirring gently for a creamy yet textured filling.
Butter the Bread
- I lightly spread butter on 4 slices of shokupan (if using) to add flavor and keep this creamy egg sandwich from getting soggy.
Assemble the Sandwich
- I spread the egg filling evenly on two slices of bread, top with the remaining slices, and press gently to hold the filling in place.
Trim and Serve
- I trim the crusts with a sharp knife for a classic look, then cut each sandwich into halves or thirds. I garnish with parsley or microgreens and serve immediately, savoring this fluffy egg sando.
- Nutrition
Notes
• Use high-quality eggs and Japanese mayonnaise for best flavor.
• Serve fresh for the best texture.
• Shokupan bread gives the authentic soft texture but any soft white bread works.
• For variety, add herbs, cucumber slices, or sprinkle with sesame seeds.