Creamy Japanese Egg Sandwich for a Cozy Lunch Delight

Experience the delightful Japanese Egg Sandwich, a creamy and nutritious treat perfect for lunch or snacks.

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Prep Time 10

Cook Time 10

Cooling Time 2

Total Time 22

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

6 large Pete and Gerry’s Organic Eggs High-quality eggs for richer flavor.
1/4 teaspoon sugar Enhances sweetness of egg salad.
1/4 teaspoon salt Adjust to taste based on mayo used.
1/4 teaspoon ground black pepper Adds depth of flavor.
1 to 2 teaspoons milk or plant milk Optional, adds moisture.
4 tablespoons Japanese mayonnaise Essential for authenticity.

For the Sandwich

4 slices Japanese milk bread Lightly sweet and tender.
2 tablespoons unsalted butter, softened Adds richness.
Chives, sliced (for garnish) Optional, adds freshness.

Equipment

medium pot
Large Bowl
Fork
knife

Method

Step-by-Step Instructions

Prepare an ice bath in a large bowl with ice water.
Boil water in a medium pot and add eggs. Boil for 7 minutes for medium soft-boiled.
Transfer eggs to ice bath and let cool for 2 minutes.
Peel the eggs under running water.
Mash peeled eggs in a bowl, and mix with sugar, salt, pepper, and mayonnaise.
Spread softened butter on one side of each slice of bread and add egg salad to unbuttered slices.
Assemble the sandwich and garnish with chives if desired. Cut in half and serve.

Nutrition

Serving: 1sandwichCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 220mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 250IUCalcium: 80mgIron: 1mg

Notes

Wrap sandwiches in parchment paper for storage in the fridge or freeze egg salad mixture separately.

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