Japanese Egg Sandwich
The Japanese Egg Sandwich is a soft, fluffy and creamy sandwich featuring whipped egg salad between pillowy white bread slices, perfect for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs
- 2 tbsp Japanese mayo (Kewpie)
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices soft white sandwich bread, crusts removed
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
- Drain hot water, transfer eggs to a bowl of ice water and let cool for 5 minutes.
- Peel eggs and mash them gently with a fork, leaving some texture.
- Mix in Japanese mayo, Dijon mustard, salt, and black pepper until creamy and well combined.
- Lay out the bread slices and spread the egg mixture evenly on two slices.
- Top with the remaining slices to form sandwiches. Press gently to seal.
- Cut sandwiches diagonally and serve immediately or wrap and chill for later.
Notes
For extra flavor, add a thin slice of cucumber or a sprinkle of chives inside the sandwich before serving.
Find it online: https://busymomsimplenutrition.com/japanese-egg-sandwich/