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Japanese Egg Salad Sandwiches

Delightful Japanese Egg Salad Sandwiches for Cozy Cravings

These Japanese Egg Salad Sandwiches are a blend of creamy egg filling and fluffy shokupan bread, perfect for satisfying cravings any time.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 4 sandwiches
Course: Breakfast
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large Hard-Boiled Eggs The base of the filling, delivering protein and a creamy texture.
  • 1/4 cup Kewpie Mayonnaise Adds a sweeter, richer flavor than regular mayonnaise.
  • 1 pinch Salt Enhances the overall flavor of the egg salad.
  • 1 pinch Pepper Adds a subtle bite.
  • 2 tablespoons Scallions Optional, adds color and freshness.
For the Bread
  • 8 slices Shokupan Bread Soft white bread providing the signature fluffiness.

Equipment

  • Pot
  • Ice Bath
  • Food processor
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Step 1: Trim the crusts off shokupan bread and set aside.
  2. Step 2: Hard-boil your eggs for 9-12 minutes, then place in an ice bath to cool. Chop into quarters and blend with Kewpie mayonnaise.
  3. Step 3: If using, finely chop scallions and fold into the egg mixture.
  4. Step 4: Spread egg salad filling over four slices of bread and top with remaining slices.
  5. Step 5: Cut the sandwiches diagonally and serve immediately.

Nutrition

Serving: 1sandwichCalories: 220kcalCarbohydrates: 24gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 380mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Enjoy immediately or store in an airtight container for up to 1 day. For the best experience, consume fresh.

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