Japanese Egg Sandwich

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Have you ever tried a Japanese-style egg salad sandwich? If not, you’ve been missing out! During my trip to Japan, I indulged in these delightful sandwiches every single day, and let me tell you, they never failed to satisfy. Imagine fluffy milk bread embracing a creamy, savory egg filling—it’s the epitome of light and refreshing!

Japanese Egg Sandwich

Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Servings 4


  • 6 large eggs
  • 1/4 cup Japanese-style mayonnaise
  • 1/4 to 1/2 teaspoon salt adjust to your taste
  • 1/4 teaspoon black pepper adjust to your taste
  • a pinch of sugar
  • 1 teaspoon yellow mustard
  • 2 to 3 tablespoons heavy cream or milk

For Assembly:

  • Japanese milk bread or any thick-sliced soft white bread
  • thinly sliced cucumber
  • room temperature salted butter


  • Start by bringing a small pot of water to a boil.
  • Carefully place the eggs into the simmering water once it’s boiling.
  • Let the eggs boil for about 8 to 9 minutes.
  • Immediately transfer the boiled eggs to a bowl of cold ice water and let them cool for 5 to 10 minutes.
  • Once cooled, crack and peel the eggshells.
  • Separate the egg yolks from the whites. Chop the egg whites into small, diced pieces.
  • In a bowl, mix together the egg yolks, Japanese mayo, salt, black pepper, sugar, mustard, and cream or milk until you get a thick sauce or paste.
  • Add the diced egg whites to the bowl and combine everything.
  • Prepare the bread by removing the crusts and spreading butter on both sides.
  • Layer thinly sliced cucumber on one side of the bread, if desired, and then add the egg filling on top.
  • Seal the sandwich with the other piece of bread and cut it in half to enjoy!

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