Description
Creamy, slightly sweet Japanese-style egg salad sandwiched between soft milk bread—perfect for a quick and satisfying meal.
Ingredients
Scale
- 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
