Description
Irresistibly Creamy Japanese Egg Sandwich You’ll Love
Ingredients
Scale
- 3 large Eggs (hard-boiled)
- 1/4 tsp Salt (to taste)
- 3 tbsp Japanese Mayo (Kewpie)
- 1 tsp Sugar
- 1/2 stalk Green Onions (diced, optional)
- Hot Oil (optional, adjust to taste)
- 4 slices Milk Bread (Shokupan) (or brioche)
Instructions
- Boil Eggs: Place three large eggs in a pot of water and bring it to a boil. Cook for 12 minutes, then cool them under cold water, peel, and mash in a bowl.
- Mix Ingredients: Combine the mashed eggs with Kewpie mayonnaise, salt, sugar, and optional diced green onions and hot oil. Stir until well mixed and creamy.
- Prepare Bread: Trim the crusts off 4 slices of fluffy milk bread (Shokupan) to create a nice presentation.
- Assemble Sandwiches: Spread half of the egg salad mixture onto one slice of bread, then top with another slice. Press gently to compact.
- Cut & Repeat: Slice the sandwich in half diagonally. Repeat the process with the remaining ingredients to make more sandwiches.
- Serve: Enjoy these delightful sandwiches immediately, or wrap them up for a tasty snack later.
Notes
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: No-cook, Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 200 mg