Creamy Japanese Egg Sandwich

This creamy Japanese egg sandwich is my favorite easy lunch when I crave something light but satisfying. It captures the perfect balance of soft fluffy bread and rich, velvety egg salad that feels like a comforting hug in every bite.

I first made this after trying a similar sandwich at a local cafe and it quickly became a staple for quick work lunches. The smoothness of the egg filling paired with buttery bread is pure comfort food.

Ingredients

• Six large eggs: for a good amount of filling, choose fresh eggs for best texture and flavor
• A touch of sugar: to balance the savory elements, adding subtle sweetness
• Salt and ground black pepper: to enhance natural egg taste
• One to two teaspoons of milk or plant milk: to loosen the egg salad if needed, making it creamier
• Four tablespoons of Japanese mayonnaise: which is richer and less tangy than regular mayo, Kewpie brand is ideal for authentic flavor
• Four slices of Japanese milk bread: that is soft and slightly sweet, look for fresh bread to keep softness
• Two tablespoons of softened unsalted butter: to add richness when spread on the bread before the egg salad
• Chopped chives for garnish: add a mild onion flavor and a fresh pop of color

Instructions

Prepare Ice Bath:

Bring a large bowl filled with ice and cold water ready to cool the eggs quickly once cooked. This stops the cooking process and makes peeling easier

Boil Eggs:

Fill a medium pot with enough water to cover the eggs completely. Bring to a full boil. Using a ladle gently lower the eggs into the boiling water to avoid cracking. Boil for exactly seven minutes for medium soft boiled eggs or ten minutes for hard boiled. After boiling turn off the heat and let the eggs sit for an additional minute if going for soft boiled

Cool and Peel Eggs:

Immediately place eggs into the ice bath for about two minutes. Remove eggs while still lukewarm and carefully peel the shell off, gently tapping and rolling eggs on the counter to loosen the shell first

Mash Eggs:

Place peeled eggs in a large bowl. Using a fork lightly mash the eggs breaking them up into small bits. Add sugar salt and pepper. Continue mashing so pieces are smaller than peas but not fully pureed. Using a sharp paring knife can assist with this for a nice texture

Mix Egg Salad:

Add Japanese mayonnaise and milk if you have chosen hard boiled eggs. Stir everything gently until fully combined. Taste and adjust seasoning or mayo for the creaminess and balance you like

Butter Bread:

Spread half a tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread. This step adds richness and moisture and prevents sogginess from the egg salad

Assemble Sandwich:

Spread the egg salad evenly over one slice of buttered bread and top with another slice buttered side down. Gently press the sandwich to hold together. Trim off the crusts neatly for the classic look. Repeat for the second sandwich

Garnish and Serve:

If desired sprinkle sliced chives on top for freshness and extra flavor. Cut the sandwich in half diagonally or straight and serve immediately for the best texture

I remember bringing these sandwiches on a picnic and everyone loved how light yet indulgent they tasted. It felt like a simple pleasure elevated to something special.

Storage Tips

Wrap the sandwiches tightly in plastic wrap or beeswax wrap to avoid drying out. Store in the refrigerator and consume within 48 hours for the freshest experience. Avoid assembling too far ahead if you want the bread's soft texture intact; prepare egg salad in advance and assemble on the day

Ingredient Swaps

If Japanese milk bread is unavailable substitute with soft white sandwich bread but expect less sweetness and fluff. Regular mayonnaise can replace Japanese mayo but add a small pinch of sugar to mimic flavor. Chives can be replaced with finely chopped green onions or fresh dill for a different flavor twist

Serving Ideas

Serve with pickled vegetables or a simple salad to cut through the richness. Pair with a cup of green tea or a light chilled white wine for a refreshing balance. Add sliced cucumber or tomato inside the sandwich for added fresh texture and brightness

Seasonal Twists

In spring add fresh chopped herbs like parsley or basil for brightness. In fall include a small amount of roasted sweet potato or pumpkin puree blended into the egg salad for warmth. Summer is perfect with crisp lettuce and thinly sliced radishes added inside the sandwich for crunch and color

Enjoy this sandwich as a comforting and elegant lunch that brings simple ingredients to life in a unique way.

Frequently Asked Recipe Questions

→ What type of eggs work best for this sandwich?

Medium soft boiled eggs provide a creamy texture, but hard boiled can be used for a firmer bite.

→ Can I substitute the Japanese mayonnaise?

Yes, using a rich, slightly sweet mayo like Kewpie enhances the flavor, but regular mayo works too.

→ Why is milk bread recommended?

Milk bread’s soft and slightly sweet crumb balances the savory egg filling perfectly.

→ How do I prevent the sandwich from becoming soggy?

Spreading softened butter on the bread slices creates a barrier that helps keep moisture from soaking in.

→ Is it necessary to chill the eggs after boiling?

Placing eggs in an ice bath stops cooking and makes peeling easier, also preserving the desired texture.