Japanese Egg Sandwich
A fluffy and creamy Japanese Egg Sandwich featuring soft white bread filled with a rich, custardy egg salad that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices soft white bread, crusts removed
- Butter, for spreading (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat and simmer for 8 minutes.
- Transfer eggs to a bowl of ice water to cool, then peel and roughly chop.
- In a bowl, mash the chopped eggs with Japanese mayonnaise, Dijon mustard, salt, and pepper until creamy yet slightly chunky.
- If desired, lightly butter each slice of bread for extra richness.
- Spread the egg mixture evenly over two slices of bread, then top with the remaining slices to form sandwiches.
- Cut sandwiches in half diagonally and serve immediately for the best texture.
Notes
For added texture, sprinkle some finely chopped scallions or add a thin layer of lettuce inside the sandwich.
Find it online: https://auntyspices.com/japanese-egg-sandwich/