Kirbie's Cravings

Avocado Egg Salad Sandwiches

Inspired by Japanese Egg Salad Sandwiches, this recipe adds avocados to the egg salad recipe. The avocado makes the fluffy filling even creamier.

photo of a stack of Avocado Egg Salad Sandwiches

A few months ago, I shared with you my love for Japanese egg salad sandwiches. We’ve been making them a lot this summer as they are great for a quick lunch. I got the idea to add avocado from a friend of mine who recently shared his version.

I love adding avocado to salads because you can replace some of the mayonnaise with avocado without sacrificing on taste and flavor. I did something similar with my avocado potato salad.

What are the differences between American versus Japanese Egg Salad Sandwiches?

When I first shared my recipe for Japanese Egg Salad Sandwiches, I received two popular responses. There were those who have also eaten egg salad sandwiches in Japan and loved them as much as I do. There was another group who kept insisting this was just an American egg salad sandwich and didn’t understand the big deal. While the Japanese version is very similar to the American one, there are some distinct differences.

  • No tangy flavor. Many American egg salad sandwiches add ingredients that add a tangy flavor to the egg salad, such as vinegar, lemon juice, dill, onions, mustard. The Japanese version does not. The egg salad sandwich is only egg, mayonnaise, salt and pepper.
  • Crustless milk bread. There’s no designated bread for American egg salad sandwiches. But the Japanese version always uses crustless milk bread known as shokupan. By using a soft, crustless bread, the whole sandwich is super fluffy like biting into a cloud.
  • Fluffier filling. American egg salad sandwiches usually features roughly chopped eggs. In the Japanese version, the eggs are processed until they are almost a paste. This creates a very fluffy and light filling.
  • Kewpie mayonnaise. The Japanese version uses Japanese mayonnaise known as Kewpie mayonnaise. Japanese mayonnaise is thicker and richer than the American version. It uses only egg yolks, where the American version typically uses the whole egg. It also is slightly sweeter than the American version. I use it to make sandwiches like this one and also Asian potato salad.

Low Carb Keto Version

This egg salad filling is low carb and keto-friendly but of course, the bread is not. You can use my low carb keto mug bread to make this sandwich low carb.

Recipe Notes

  • Other than adding avocado, I really wanted to stick as closely to the Japanese version as possible. I used shokupan bread purchased from my local Japanese market and did not add any additional herbs or spices to the egg salad.
  • The only other difference is adding the soft boiled egg in the middle. This is not something you will find in the classic Japanese version. The twist was made popular by Konbi, a cafe in Los Angeles, and you’ll see many restaurants that now offer Japanese egg salad sandwiches serve it this way.
  • The soft boiled egg is not necessary. If you don’t want to bother with that extra step, you can go ahead and make these sandwiches without the soft boiled egg.

overhead photo of avocado egg salad sandwiches

Avocado Egg Salad Sandwiches

Servings: 3 sandwiches
Prep Time: 20 minutes
Cook Time: 8 minutes
Course: Main Course
Cuisine: Japanese
An avocado twist on Japanese egg salad sandwiches! The avocado makes the filling even creamier!


  • 5 large hard-boiled eggs peeled and quartered
  • 1 large ripe avocado diced
  • 5 tbsp kewpie mayonnaise can substitute with regular mayonnaise
  • salt and pepper to taste
  • 2 soft boiled eggs sliced in half (you will only use 1.5 eggs for 3 sandwiches)
  • 6 slices shokupan bread can substitute with other milk breads or similar soft white bread


  • Add eggs, avocado, mayonnaise into food processor and blend until finely chopped. The mixture should be close to a paste, with only small pieces of egg whites for some texture. Season with salt and pepper to taste.
  • Remove crusts from bread slices. Place a soft boiled egg half onto the center of 3 slices of bread. Spread egg filling evenly over the three slices, so that the filling is the same height and slightly covers the egg slice. Place remaining bread slices over filling. Slice sandwiches in half and serve.


  • I used the Instant Pot method for both the soft and hard boiled eggs. It's the best method I've come across for easy-to-peel eggs.
  • Shokupan is a Japanese milk bread. I bought mine from my local Japanese market.
  • If you want to make your own, I have a milk bread recipe that is very similar to shokupan.
  • If you don't have access to a Japanese grocery store, you can replace with other soft white bread.
  • If you are on a low carb diet, you can also try this with my low carb keto mug bread recipe.
  • You can leave out the soft boiled egg. If you do, you should have enough filling for a fourth sandwich since you do not have to add as much filling to be level with the egg.
  • You can substitute kewpie mayonnaise with regular mayonnaise, but the nutrition estimate was calculated using kewpie mayonnaise.
  • The nutrition estimate does not include the bread because brands and styles of bread are so nutritionally different.


Serving: 0.33of egg salad filling with soft boiled egg half only (no bread), Calories: 434kcal, Carbohydrates: 7g, Protein: 15g, Fat: 37g, Saturated Fat: 7g, Sodium: 306mg, Fiber: 4g, Sugar: 1g, NET CARBS: 3

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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2 comments on “Avocado Egg Salad Sandwiches”

  1. Looks great! Also, thanks for clarifying differences between Japanese and American egg sandwiches. I only knew about Kewpie mayo. May I ask which store you got the shokupan? Also in SD 🙂