Japanese Egg Salad Sandwich (Japanese Egg Sandwich)

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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 measurements. Common Measurement Conversions.

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

Servings: 4 people

Calories: 412 kcal

Course: Breakfast, Snacks, Lunch

Cuisine: Japanese

Ingredients

Cook the eggs (hard boiled and soft boiled eggs)

8 egg large

Egg salad filling

6 egg large eggs, hard boiled
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 lices white sandwich bread brioche bread or Shokupan, thick
Dijon mustard
butter or extra mayonnaise
salt extra, for seasoning
2 egg soft boiled

Instructions

Cook the eggs

Cup of Yum

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 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.
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.

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.
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 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 Information

Calories 412kcal (21%) Carbohydrates 27g (9%) Protein 18g (36%) Fat 25g (38%) Saturated Fat 6g (30%) Cholesterol 380mg (127%) Sodium 537mg (22%) Potassium 200mg (4%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 580IU (12%) Vitamin C 1.2mg (1%) Calcium 187mg (19%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 412

% Daily Value*

Calories	412kcal	21%
Carbohydrates	27g	9%
Protein	18g	36%
Fat	25g	38%
Saturated Fat	6g	30%
Cholesterol	380mg	127%
Sodium	537mg	22%
Potassium	200mg	4%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	580IU	12%
Vitamin C	1.2mg	1%
Calcium	187mg	19%
Iron	3.2mg	18%

* Percent Daily Values are based on a 2,000 calorie diet.