Surprise your lunch guests with a selection of fluffy egg sandwiches bursting with buttery flavor.
If you’re partial to egg salad for lunch, then you might do a double take on this one. With extra-rich flavor and a scrumptiously fluffy texture, Japanese egg sandwiches feature an elevated version of the traditional American egg salad. The creamy and zesty Japanese Mayo transforms each light and airy bite into a truly standout dining experience.
From family picnics to quiet lunch dates, Japanese egg sandwiches can capture the palates of many a diner. But don’t be fooled by how fancy they look—this recipe is surprisingly simple. In less than 30 minutes, you’ll have a cloud-like sandwich that’s as easy to enjoy as it is to make.
Whether you slice them into finger sandwiches or serve them as large subs, Japanese egg sandwiches are made to satisfy. With such versatility, committed egg salad fans and newbies alike will fall in love with each tasty bite.
Is this Japanese egg sandwich healthy?
Rich with protein and healthy fats, Japanese egg sandwiches can easily be part of a balanced diet. For more fiber, swap white bread with a whole-wheat option, or consider adding veggie toppings like lettuce, tomato, or onion. Even thin slices of cucumber would make a refreshing addition to this sandwich. For my dairy-free friends, you can substitute plant-based butter and dairy-free bread.
The secret’s in the eggs
Once you’ve had a Japanese egg sandwich, you might wonder, “How can this taste so good?” Well, the secret is to use the best quality eggs possible. For this recipe, consider pasture-raised or free-range eggs for maximum flavor. Many chefs also recommend eggs with orange yolks for this Japanese dish.
How do I store leftovers?
Once your sandwiches are assembled, cover them in plastic wrap or lay them carefully in a plastic bag. Refrigerate for up to 2 days, then serve cold or at room temperature.
Serving suggestions
You can serve your egg sandwiches plain or with a sheet of nori seaweed tucked between the bread and egg blend. This adds a salty and satisfying crispiness to the soft sandwich. Alternatively, you can use lettuce, tomato, or onion.
With Japanese egg sandwiches, dish out a side of Sunomono (Japanese Cucumber Salad), Okonomiyaki (Japanese Pancakes), or a simple Avocado Sushi Roll. For less traditional pairings, consider Air-Fryer Baby Potatoes, Butternut Squash Fries, or Roasted Broccoli.
Ingredients
- 5 large eggs
- 3 1/2 tablespoons Japanese mayonnaise
- 1/2 teaspoon granulated sugar
- Kosher salt to taste
- 2 pinches black pepper
- 4 slices soft white bread
- 1 tablespoon unsalted butter softened
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cook for 9-11 minutes for hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to cool for a few minutes.
- Gently peel the cooled eggs.
- Transfer the eggs to a bowl; mash them with a fork.
- Add mayonnaise, sugar, salt, and pepper to the mashed eggs. Stir until well combined.
- Evenly coat one side of each slice of bread with softened butter.
- Divide the egg salad between two slices of bread, spreading it evenly over the buttered side.
- Position the leftover bread slices on top, with the buttered sides facing down, to create sandwiches.
- If you prefer, remove the crusts. Slice each sandwich in half and serve right away.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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