Japanese-Style Egg Salad Sandwich Recipe

Our creamy and dreamy Japanese-style egg salad sandwich recipe comes on ultra-soft milk bread and even features chives for a pop of freshness.

📝 Ingredients

• 8 eggs
• 1/4 cup Kewpie-style mayonnaise
• 2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon granulated sugar
• 4 tablespoons salted butter, softened
• 4 slices skokupan or milk bread, crusts removed
• 2 tablespoons fresh chopped chives

👨‍🍳 Instructions

1. 1Fill a large saucepan with water and bring it to a boil over high heat.
2. 2Once the water is boiling, place 2 eggs in the pan, and cook them for 7 minutes.
3. 3Immediately remove the eggs using a slotted spoon and submerge them in ice water. Keep the saucepan of water boiling.
4. 4Add the remaining 6 eggs to the boiling water and cook for 10 minutes.
5. 5Remove the eggs using a slotted spoon and submerge them in another bowl of ice water.
6. 6Allow both sets of eggs to cool completely, about 15 minutes per batch.
7. 7Once cooled, peel the 6 hard-boiled eggs.
8. 8Slice the eggs in half and separate the yolks from the whites.
9. 9Place the yolks in the bowl of a food processor and add the mayonnaise, cream, salt, pepper, and sugar.
10. 10Pulse the yolk mixture until it’s smooth and creamy. Transfer it to a medium bowl.
11. 11Dice the egg whites.
12. 12Place the diced egg whites into the bowl with the yolk mixture.
13. 13Stir to combine the egg salad. Cover and refrigerate until ready to serve.
14. 14Peel the two soft-boiled eggs.
15. 15Cut the soft-boiled eggs in half. Set aside.
16. 16Divide the softened butter between the bread slices, spreading it out evenly.
17. 17Sprinkle the softened butter with fresh chives.
18. 18Divide the egg salad between the buttered bread slices, spreading it out evenly.
19. 19Place the halved soft-boiled eggs in the center of 2 of the bread slices, gently nestling the eggs into the salad.
20. 20Cap the soft-boiled-topped bread slices with the other egg salad-topped slices. Slice the sandwiches on a diagonal before serving.