Japanese Egg Salad Sandwich (Japanese Egg Sandwich)
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 4 people
Soft, fluffy sandwich bread filled with a creamy egg salad filling, and a jammy soft boiled egg. Simple to make, and delicious to eat!Intermediate - A step up from a regular egg salad sandwich. Requires at least 2 basic techniques (hard boiled egg + soft boiled egg + making egg salad). Easy for regular cooks/bakers. US based cup, teaspoon, tablespoon measurement. Common Measurement Conversions
Egg salad filling
- 6 hard boiled eggs
- 2 - 3 tbsp mayonnaise or kewpie mayonnaise
- ½ tsp sugar
- Salt to taste
- White pepper to taste
- 2 spring onions green parts, chopped finely
Egg Salad Sandwich
- 8 slices of white sandwich bread brioche bread or Shokupan
- Dijon mustard
- Butter or extra mayonnaise
- Extra salt for seasoning
- 2 soft boiled eggs
Cook the eggs
Bring a large pot of water to a boil, with the pot covered. When the water comes to a boil, gently lower the eggs into the water. Set one timer to 6 ½ minutes, and another timer for 10 ½ - 11 minutes.
When the first timer goes off, remove TWO of the eggs and immediately plunge them in cold running water.
When the second timer goes off, immediately plunge the remaining eggs in cold running water to cool them off. (Make sure to not mix up the soft boiled and hard boiled eggs).
When the eggs are cool enough to be handled, carefully peel the soft boiled eggs and set aside for later. Peel the hard boiled eggs to make the egg salad filling (below).
Egg Salad Filling
If you have an egg slicer, slice the eggs with the slicer in one direction, then turn the egg in 90° and re-slice. Place the sliced eggs in a bowl. Repeat with all 6 eggs.
If you’re using a knife, slice the eggs thinly on a cutting board. Then slice them again into “batons”. If you prefer smaller pieces of egg, you can chop them further in the opposite direction (see images in the post). Repeat with all 6 eggs. Place the chopped eggs in the bowl.
Add 2 tbsp of mayonnaise, a generous pinch of salt and white pepper, sugar and finely chopped green onions. Use a spoon to mix everything together. Add the extra 1 tbsp of mayonnaise (or more) if needed. Cover the bowl and keep in the fridge until you’re ready to make the sandwiches.
Egg salad sandwiches
Cut the two soft boiled eggs in half using a sharp knife. The yolks should be soft and jammy. Lightly season each of the halves with salt.
Take two slices of bread. Trim the edges off the bread slices. I only trim two opposite edges, but you can trim all four edges if you like.
Spread a thin layer of butter or mayo on one slice of bread, and another thin layer of dijon mustard on the other.
Place one soft boiled egg half in the middle of a bread slice, with the yolk side down.
Spread a layer of egg salad filling around the egg half (up to the height of the soft boiled egg half).
Place the other slice of bread on top.
Slice the sandwich in half, making sure to slice through the egg half as well. Serve immediately.
Calories: 412kcal | Carbohydrates: 27g | Protein: 18g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 380mg | Sodium: 537mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 1.2mg | Calcium: 187mg | Iron: 3.2mg