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–+ servings
Japanese Egg Sandwich

Deliciously Creamy Japanese Egg Sandwich for Easy Lunches

This Japanese Egg Sandwich offers a creamy egg salad experience, perfect for a quick and delicious lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Pete and Gerry’s Organic Eggs Substitution: Use other high-quality organic eggs if unavailable.
  • 1/4 teaspoon sugar No direct substitution necessary.
  • 1/4 teaspoon salt Adjust to taste after mixing with mayonnaise.
  • 1/4 teaspoon ground black pepper Adjust according to preference.
  • 1 to 2 teaspoons milk or plant milk Substitution: Omit for a dairy-free version.
  • 4 tablespoons Japanese mayonnaise Substitution: Regular mayonnaise can be used, but it changes the flavor profile.
For the Sandwich
  • 4 slices Japanese milk bread Substitution: Use high-quality white bread if milk bread is unavailable.
  • 2 tablespoons unsalted butter, softened No direct substitution needed.
  • Chives, sliced (for garnish) (Optional) Substitution: Any fresh herb can be used.

Equipment

  • Medium pot
  • Large bowl
  • Slotted spoon
  • Fork
  • sharp knife

Method
 

Preparation Steps
  1. Prepare an ice bath by filling a large bowl with ice and cold water.
  2. Boil enough water in a medium pot and gently lower in the 6 large organic eggs. Cook for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
  3. Transfer the boiled eggs to the prepared ice bath to cool for about 2 minutes.
  4. Peel the eggs under running water if necessary for easier shell removal.
  5. In a medium bowl, mash the peeled eggs and mix in sugar, salt, black pepper, and Japanese mayonnaise. Optionally add milk for creaminess.
  6. Spread 1 tablespoon of softened butter on one side of each slice of Japanese milk bread.
  7. Assemble the sandwiches by spreading the egg salad on two slices of bread, then topping with the other two buttered slices.
  8. Trim the crusts from the sandwiches, cut in half diagonally, and serve.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 500mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Wrap sandwiches individually in plastic wrap or airtight containers to keep fresh for up to 2 days. For freezing, store egg salad in airtight containers for up to 1 month.

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