Fluffy Japanese Egg Salad Sandwiches You’ll Love at Home

Enjoy these Japanese Egg Salad Sandwiches, a quick and creamy treat made with hard-boiled eggs and Kewpie mayonnaise.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 sandwiches

Course: Sandwiches

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

8 slices Shokupan Bread Soft and fluffy milk bread; substitute with similar soft white bread if needed.

For the Egg Salad

6 large Hard-Boiled Eggs Peeled; try using an Instant Pot for easy prep.
1/2 cup Kewpie Mayonnaise Brings a creamy and slightly sweet flavor.
to taste Salt
to taste Pepper
1/4 cup Scallions Optional.

Variations

1 medium Avocado Optional; swap in for a richer filling texture.
2 large Soft-Boiled Eggs Optional; add as a layer for extra protein.

Equipment

Food Processor
Instant Pot
Sharp Knife

Method

Step-by-Step Instructions

Prepare the Bread: Remove the crusts from each slice of Shokupan bread.
Cook the Eggs: Boil the eggs for about 10-12 minutes, or use an Instant Pot for 5 minutes on high pressure.
Blend the Egg Salad: Cut hard-boiled eggs into quarters, add Kewpie mayonnaise, and pulse until desired consistency.
Season the Mixture: Add salt, pepper, and scallions to the egg salad and mix well.
Assemble the Sandwiches: Spread the egg salad on half of the bread slices and top with remaining slices.
Cut and Serve: Slice sandwiches diagonally and serve on a platter.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 28gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 3mgIron: 5mg

Notes

Enjoy within two days for the best flavor. Store leftovers in an airtight container in the fridge.

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