Japanese-Style Egg Salad Sandwich Recipe

Ingredients

• 8eggs
• 60 ml (¼ cup)Kewpie-style mayonnaise
• 30 ml (2 tablespoons)double cream
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• ¼ teaspoongranulated sugar
• 57 g (4 tablespoons)salted butter, softened
• 4 slicesshokupan or milk bread, crusts removed
• 2 tablespoonsfresh chives, chopped

Instructions

1. 1

   Boil the water

   Fill a large saucepan with water and bring it to the boil over a high heat.

2. 2

   Cook two eggs

   When the water is boiling, add 2 eggs and cook them for 7 minutes.

3. 3

   Chill the eggs

   Lift out the eggs with a slotted spoon and put them straight into ice water. Leave the saucepan of water boiling.

4. 4

   Cook remaining eggs

   Add the other 6 eggs to the boiling water and cook for 10 minutes.

5. 5

   Chill remaining eggs

   Remove the eggs with a slotted spoon and transfer them to a separate bowl of ice water.

6. 6

   Cool both batches

   Let both batches cool completely, for about 15 minutes per batch.

7. 7

   Peel hard-boiled eggs

   Once cool, peel the 6 hard-boiled eggs.

8. 8

   Separate the eggs

   Cut the hard-boiled eggs in half and separate the yolks from the whites.

9. 9

   Season the yolks

   Put the yolks in a food processor with the mayonnaise, cream, salt, pepper and sugar.

10. 10

    Blend the mixture

    Pulse until smooth and creamy, then transfer the yolk mixture to a medium bowl.

11. 11

    Dice the whites

    Cut the egg whites into small pieces.

12. 12

    Add the whites

    Put the diced egg whites into the bowl with the yolk mixture.

13. 13

    Chill the salad

    Stir to combine, cover the bowl and refrigerate the egg salad until ready to serve.

14. 14

    Peel soft-boiled eggs

    Peel the 2 soft-boiled eggs.

15. 15

    Halve the eggs

    Cut the soft-boiled eggs in half and set them aside.

16. 16

    Butter the bread

    Divide the softened butter between the bread slices and spread it evenly over them.

17. 17

    Add the chives

    Sprinkle the chopped chives over the butter.

18. 18

    Fill the sandwiches

    Divide the egg salad between the buttered bread slices and spread it evenly.

19. 19

    Add soft-boiled eggs

    Place the halved soft-boiled eggs in the centre of 2 of the bread slices, nestling them gently into the salad.

20. 20

    Close and slice

    Top the slices with soft-boiled eggs with the remaining egg-salad-topped bread. Cut the sandwiches diagonally before serving.

What is a Japanese-style egg salad sandwich?

Inspired by the tamago sando sold in Japanese convenience shops, this sandwich pairs a gently seasoned egg filling with soft, slightly sweet milk bread. This version adds a soft-boiled egg to the centre, giving each sandwich a rich, tender middle.

The filling uses a smooth yolk mixture folded with diced whites, rather than simply mashing whole eggs together. Chives bring a fresh, savoury note to the buttery bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 15g protein, 14g carbs, 35g fat.

Eggs provide most of the protein, while the bread contributes most of the carbohydrates. Mayonnaise, cream and butter account for much of the fat; serve a sandwich with a crisp salad or fresh vegetables for a more balanced plate.

Why cook the eggs for two different times?

Soft-boiled eggs: The first 2 eggs cook for 7 minutes, then go straight into ice water. They are saved for the sandwich centre, where their softer yolks add contrast.

Hard-boiled eggs: The remaining 6 cook for 10 minutes. Their firm whites can be diced cleanly, while the yolks blend into a creamy base.

Getting a smooth filling

Yolk mixture: Blend the cooked yolks with mayonnaise, cream and seasonings until smooth, then transfer the mixture to a bowl. This makes a creamy base without crushing the diced whites.

Egg whites: Dice them into small, even pieces and fold them into the yolk mixture. Stir just enough to combine so the filling keeps some texture.

Assembling without squashing the bread

Butter layer: Spread softened butter evenly across the bread before adding the chives and egg salad. Softened butter is easier to spread without tearing the delicate slices.

Centre: Place the soft-boiled egg halves on two slices, then nestle them into the filling. Top with the other slices and cut diagonally with a sharp knife.

Choosing the bread and mayonnaise

Milk bread: Shokupan is especially soft and lightly sweet, making it well suited to this filling. If you cannot find it, use another soft white sandwich loaf and remove the crusts as directed.

Mayonnaise: Kewpie-style mayonnaise gives the yolk mixture a savoury, tangy flavour. Use the specified amount so the filling stays creamy without becoming too loose.

Timing and serving

Cooling: The eggs need about 15 minutes per batch to cool completely before peeling. Make the egg salad ahead and refrigerate it until you are ready to assemble.

On the side: Serve the sandwiches with a simple green salad, sliced cucumber or a light vegetable soup. These sides add freshness alongside the rich egg and butter filling.

Recipe notes & tips

• Have a bowl of ice water ready before you start boiling the eggs.
• Cool the eggs fully before peeling to make them easier to handle.
• Use softened, not melted, butter so it spreads evenly over the bread.
• Chop the whites small enough to mix into the filling without making it pasty.
• Use a sharp knife and a gentle sawing motion to cut the finished sandwiches.

Variations

• Add mustard: Stir a little mustard into the yolk mixture for a sharper flavour.
• Try spring onion: Use finely sliced spring onion in place of chives for a more pronounced savoury bite.
• Add crisp lettuce: Tuck in a little lettuce just before serving for extra crunch.
• Use wholemeal bread: Swap in soft wholemeal bread if you prefer a nuttier sandwich.
• Season with paprika: Add a pinch of paprika to the yolk mixture for gentle warmth.

Common mistakes to avoid

• Skipping the ice bath: The eggs keep cooking from residual heat, so chill them promptly after boiling.
• Peeling warm eggs: They are harder to handle while warm; wait until both batches have cooled completely.
• Over-processing the filling: Blend the yolk mixture until smooth, then stir in the diced whites by hand.
• Using cold butter: It can tear the soft bread; let the butter soften before spreading.
• Pressing too hard: Heavy pressure can squeeze out the filling, so nestle the eggs in gently and slice with care.

How to store

Store leftover egg salad in a covered container in the refrigerator and use within 3 days. Assemble the sandwiches close to serving time; keep any assembled leftovers chilled and eat within 1 day. Do not reheat.

Frequently asked questions