Name: Japanese Egg Sandwich Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 large Pete and Gerry’s Organic 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)

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Introduction

The Japanese Egg Sandwich is a soft, creamy delight perfect for any time of day. Made with tender boiled eggs and smooth Japanese mayonnaise, it offers a subtly sweet and savory flavor wrapped in fluffy milk bread. This simple yet satisfying sandwich is a beloved comfort food that’s easy to make at home.

Four pieces of egg salad sandwich are shown closely on a dark wooden board with a white marbled texture background. Each sandwich has two layers of soft white bread with a thick middle layer of chopped egg mixed with yellow yolk, mayonnaise or dressing, and finely sliced green onions sprinkled on top. The egg layer is creamy with small chunks of white and bright yellow, creating a fresh and soft texture look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Pete and Gerry’s Organic 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

Step 1: Prepare an ice bath in a large bowl. Bring a medium pot of water to boil, ensuring the water level covers the eggs. Carefully lower the eggs into the boiling water with a ladle.
Step 2: Boil eggs for 7 minutes for medium soft-boiled, then turn off the heat and let them sit for 1 minute. For hard-boiled eggs, boil for 10 minutes. Transfer the eggs immediately into the ice bath and let sit for 2 minutes before peeling while still lukewarm.
Step 3: Place the peeled eggs in a large bowl and mash with a fork to break them up. Add sugar, salt, and black pepper and continue mashing until pieces are smaller than a pea but not minced. Use a paring knife to help if needed.
Step 4: Stir in the Japanese mayonnaise and milk if you used hard-boiled eggs. Mix well and taste, adjusting salt, pepper, or mayonnaise if necessary.
Step 5: Spread 1/2 tablespoon of softened butter evenly on each slice of bread. Spread the egg salad onto one slice, then top with another slice of bread, buttered side down. Press gently and remove crusts.
Step 6: Repeat for the second sandwich. Garnish with sliced chives if desired, cut the sandwiches in half, and serve immediately.

Tips & Variations

For creamier egg salad, add a little extra Japanese mayonnaise or a splash of milk. Using soft-boiled eggs gives a silkier texture.
Japanese milk bread is key for authenticity, but soft brioche or white sandwich bread can be used instead.
Add finely chopped scallions or a pinch of mustard for a subtle flavor twist.

Storage

Wrap each sandwich tightly in plastic wrap and refrigerate for up to 2 days. For best texture and flavor, eat chilled or let sit at room temperature for 10 minutes before serving. Avoid freezing, as the bread and egg salad textures can be affected.

How to Serve

Four sandwich halves are stacked on a dark wooden cutting board placed on a white marbled surface. Each sandwich has two layers of soft white bread with a thick filling of yellow and white egg salad mixed with small green herbs. Next to the sandwiches, there is a small white bowl with black pepper and a wooden bowl with coarse salt and a small wooden spoon. The scene looks fresh and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the egg salad ahead of time?

Yes, you can prepare the egg salad a day in advance and keep it chilled in an airtight container. Just give it a gentle stir before assembling the sandwiches.

What is Japanese mayonnaise, and can I substitute it?

Japanese mayonnaise is creamier and slightly sweeter than regular mayonnaise, often made with rice vinegar. You can use regular mayonnaise, but adding a touch of rice vinegar or a pinch of sugar can help mimic the flavor.