Japanese Egg Sandwich
The Japanese Egg Sandwich is a creamy, fluffy sandwich made with soft white bread and a rich, mayo-laden egg salad for a perfect balance of texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs
- 3 tablespoons Japanese mayonnaise (e.g., Kewpie)
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices soft white sandwich bread, crusts removed
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool eggs in cold water.
- Peel the eggs and mash them thoroughly in a bowl.
- Add Japanese mayonnaise, Dijon mustard, salt, and pepper to the mashed eggs and mix until creamy and well combined.
- Spread the egg mixture evenly over two slices of bread.
- Top with remaining bread slices to make sandwiches. Press gently to secure.
- Cut each sandwich diagonally into halves or quarters and serve immediately.
Notes
For an extra fluffy texture, use a blender to whip the egg mixture before spreading, and optionally add a pinch of sugar for subtle sweetness.
Find it online: https://justflowe.com/japanese-egg-sandwich/