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Looking for a quick, delicious, and satisfying lunch? This Japanese Egg Salad Sandwich is the perfect choice! Creamy, slightly sweet, and packed with flavor, it’s a comforting meal that’s easy to make and even easier to love. With soft Japanese milk bread and a rich egg salad filling, this sandwich is a crowd-pleaser that’s perfect for picnics, lunchboxes, or a cozy meal at home.
Why You’ll Love This Japanese Egg Salad Sandwich Recipe
Perfectly Creamy and Flavorful:
The combination of Japanese mayonnaise and perfectly cooked eggs creates a rich, velvety texture with just the right balance of sweetness and savoriness.
Quick and Easy to Make:
With just a few simple steps and minimal ingredients, you can whip up this sandwich in no time—ideal for busy mornings or last-minute lunches.
Versatile and Customizable:
Whether you prefer soft-boiled or hard-boiled eggs, or want to add extra ingredients like chives or spices, this recipe adapts easily to your taste.
Ingredients for Japanese Egg Salad Sandwich
Large Eggs:
The star of the dish! Eggs provide the creamy base for the salad and are packed with protein.
Japanese Mayonnaise:
This mayo is richer and slightly sweeter than regular mayo, giving the egg salad its signature flavor.
Sugar:
A touch of sugar balances the savory notes and enhances the overall taste.
Salt & Black Pepper:
Essential seasonings that bring out the natural flavors of the eggs.
Milk or Plant Milk (Optional):
Adds extra creaminess, especially if using hard-boiled eggs.
Japanese Milk Bread:
Soft, pillowy bread that makes the sandwich extra comforting.
Unsalted Butter:
Buttering the bread adds richness and helps prevent sogginess.
Chives (Optional):
A fresh garnish that adds a mild oniony flavor and a pop of color.
(Note: The full list of ingredients with quantities is provided in the recipe card just below.)
Variations
Spicy Kick:
Add a dash of sriracha or chili flakes to the egg salad for a spicy twist.
Avocado Boost:
Mash in half an avocado for extra creaminess and healthy fats.
Crunchy Add-In:
Mix in finely diced celery or cucumber for a refreshing crunch.
How to Prepare Japanese Egg Salad Sandwich
Step 1:
Prepare an ice bath in a large bowl. Bring a pot of water to boil, then carefully lower the eggs and boil for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
Step 2:
Transfer the eggs to the ice bath for 2 minutes to stop cooking, then peel while still lukewarm.
Step 3:
Mash the eggs in a bowl with sugar, salt, and pepper until the pieces are smaller than a pea.
Step 4:
Add mayonnaise (and milk if using) and mix well. Adjust seasoning if needed.
Step 5:
Butter the bread slices, spread the egg salad on one slice, and top with another slice. Press gently, trim the crusts, and slice in half.
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Japanese Kewpie Mayonnaise
The unique creaminess and slight sweetness of Kewpie mayo make this egg salad authentic and delicious.
Heavy Duty Stainless Steel Wire Egg Slicer for Hard Boiled Eggs
Makes dicing boiled eggs quick and uniform for the perfect egg salad texture.
Tips and Tricks
Use Room-Temperature Eggs:
They’re less likely to crack when boiling and peel more easily afterward.
Mash Eggs While Warm:
They blend better with the mayo when slightly warm, creating a smoother texture.
Toast the Bread Lightly:
For extra texture, lightly toast the bread before assembling the sandwich.
How to Serve
With a Side of Pickles:
The tanginess of pickles complements the creamy egg salad perfectly.
As a Bento Box Item:
Cut into smaller triangles for a cute and portable lunch option.
With a Warm Bowl of Soup:
Pair with miso soup for a comforting, well-rounded meal.
Make-Ahead and Storage
Store Egg Salad Separately:
Keep the egg salad in an airtight container in the fridge for up to 2 days.
Assemble Just Before Eating:
To prevent soggy bread, assemble the sandwich right before serving.
No Freezing:
Egg salad doesn’t freeze well due to the mayo texture changing.
FAQ
1. Can I use regular mayonnaise instead of Japanese mayo?
Yes, but Japanese mayo is creamier and sweeter, so you may want to add a pinch of sugar.
2. Can I make this recipe vegan?
Yes! Use tofu instead of eggs and vegan mayo for a plant-based version.
3. How long does the egg salad last in the fridge?
Up to 2 days in an airtight container.
This Japanese Egg Salad Sandwich is a simple yet luxurious treat that’s sure to become a favorite. Whether you’re packing lunch or enjoying a quiet meal at home, it’s a delicious way to savor every bite!
Print
Creamy Japanese Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Sandwiches
- Method: Boiling, Mixing
- Cuisine: Japanese
Description
Creamy, slightly sweet Japanese-style egg salad sandwiched between soft milk bread—perfect for a quick and satisfying meal.
Ingredients
- 6 large Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (Optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Prepare an ice bath in a large bowl.
- Boil eggs for 7 minutes (soft-boiled) or 10 minutes (hard-boiled), then transfer to ice bath for 2 minutes.
- Peel eggs and mash with sugar, salt, and pepper.
- Mix in mayonnaise (and milk if using).
- Butter bread, spread egg salad on one slice, top with another, press gently, trim crusts, and slice.
Notes
Best served fresh, but egg salad can be stored separately for up to 2 days.
Keywords: Japanese egg salad sandwich, creamy egg salad, quick lunch recipe, Japanese milk bread sandwich
