Go Back
–+ servings
Japanese Egg Sandwich

Irresistibly Creamy Japanese Egg Sandwich Recipe You'll Love

Experience the creamy delight of a Japanese Egg Sandwich, a quick and kid-friendly meal perfect for any time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 minutes
Total Time 27 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 Main protein source
  • 1/4 teaspoon sugar Enhances natural sweetness
  • 1/4 teaspoon salt Essential for seasoning
  • 1/4 teaspoon ground black pepper Adds hint of spice
  • 1 to 2 teaspoons milk or plant milk Optional for creaminess
  • 4 tablespoons Japanese mayonnaise Adds exceptional creaminess
For the Sandwich
  • 4 slices Japanese milk bread Soft and airy texture
  • 2 tablespoons unsalted butter, softened Adds richness and flavor
For Garnish
  • Chives, sliced Optional for freshness

Equipment

  • medium-sized pot
  • Mixing Bowl
  • Slotted spoon
  • knife

Method
 

Step-by-Step Instructions
  1. Fill a large mixing bowl with ice and cold water to create an ice bath. Set aside.
  2. In a medium-sized pot, bring enough water to a rolling boil. Carefully lower in the 6 large organic eggs and cook for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs.
  3. Transfer the eggs into the ice bath using a slotted spoon. Allow them to chill for about 2 minutes.
  4. Once peeled, mash the eggs in a mixing bowl. Add sugar, salt, and pepper. Mix in mayonnaise and milk if desired.
  5. Spread 1 tablespoon of softened butter on one side of each slice of milk bread. Spoon egg salad onto the unbuttered side of two slices.
  6. Top with the remaining slices, buttered side facing up, and press down gently.
  7. Trim the crusts and cut each sandwich in half diagonally. Serve immediately or wrap for later.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, use Japanese mayonnaise and fresh milk bread. Adjust seasoning and milk to your taste. Wrap tightly for storage.

Tried this recipe?

Let us know how it was!