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Japanese Egg Sandwich

Creamy Japanese Egg Sandwich Bliss: Quick & Delicious!

This Japanese Egg Sandwich features a creamy egg salad made from high-quality eggs, nestled between soft milk bread for a delightful treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 22 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 pieces Pete and Gerry’s Organic Eggs Use any fresh organic eggs if unavailable.
  • 1/4 teaspoon Sugar Adjust to taste.
  • 1/4 teaspoon Salt Use less if using seasoned mayonnaise.
  • 1/4 teaspoon Ground Black Pepper Optional: Adjust to taste.
  • 1 to 2 teaspoons Milk or Plant Milk Use when making hard-boiled eggs.
  • 4 tablespoons Japanese Mayonnaise Substitution: American mayo for less authentic flavor.
For the Sandwich
  • 4 slices Japanese Milk Bread Substitution: Use high-quality white bread if unavailable.
  • 2 tablespoons Unsalted Butter For spreading on the bread.
  • Chives Optional: Omit if unavailable.

Equipment

  • Mixing bowl
  • medium-sized pot
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Prepare Ice Bath: Fill a large bowl with ice and cold water to cool the eggs after boiling.
  2. Boil Eggs: Bring water to a boil, lower the Pete and Gerry’s Organic Eggs into the water, and boil for 7 minutes (soft-boiled) or 10 minutes (hard-boiled).
  3. Chill Eggs: Transfer eggs to the ice bath for 2 minutes, then peel them under running water.
  4. Make Egg Salad: Mash the peeled eggs, stir in sugar, salt, ground black pepper, and Japanese mayonnaise until creamy.
  5. Assemble Sandwiches: Spread butter on bread slices, add egg salad on two slices, place remaining slices on top, and press gently.
  6. Serve & Store: Trim crusts if desired, slice sandwiches in half, and serve immediately or refrigerate for up to 2 days.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Keep the egg salad creamy and adjust seasonings as necessary. Best served fresh but can be stored in the fridge or frozen for later.

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