Japanese Egg Sandwich (Mayo Egg Sandwich)

Japanese Egg Salad Sandwich featured image

Japanese Egg Sandwich (Mayo Egg Sandwich)

Course: Breakfast, Lunch, Sandwiches, Snacks

Cuisine: Japanese

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: people

Calories: 412kcal

Author: Dini Kodippili

Soft, fluffy sandwich bread with a creamy egg salad filling and a jammy soft-boiled egg. Simple to make, and delicious to eat!

Easy - This is a step up from a regular egg salad sandwich, but still quite easy. Requires at least 2 basic techniques (hard-boiled egg + soft-boiled egg).

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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Equipment

Egg Slicer
Kitchen Timer
Colander

Ingredients

Cook the eggs (hard boiled and soft boiled eggs)

8 large eggs

Egg salad filling

6 hard boiled eggs large eggs
2 - 3 tbsp mayonnaise or kewpie mayonnaise is preferred
½ tsp sugar to taste
Salt to taste
White pepper to taste
2 spring onions green parts, chopped finely

Egg salad sandwich

8 slices thick white sandwich bread brioche bread or Shokupan
Dijon mustard
Butter or extra mayonnaise
Extra salt for seasoning
2 soft boiled eggs

Instructions

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.
8 large eggs
When the first timer goes off, remove 2 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.
6 hard boiled 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 about 2 tbsp 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.
2 - 3 tbsp mayonnaise, ½ tsp sugar, Salt, White pepper, 2 spring onions

Egg salad sandwiches

Cut the 2 soft boiled eggs in half using a sharp knife. The yolks should be soft and jammy. Lightly season each of the halves with salt.
2 soft boiled eggs, Extra salt for seasoning
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.
8 slices thick white sandwich bread
Spread a thin layer of butter or mayo on one slice of bread, and another thin layer of dijon mustard on the other.
Butter or extra mayonnaise, Dijon mustard
Place one half 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.

Nutrition