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5 from 2 votes

Japanese Egg Salad Sandwiches

These simple sandwiches are delightful to eat. They are very popular in Japan and can be purchased at convenience stores. Now you can make it at home, too!
Servings: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 18 minutes
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Ingredients

  • 8 slices shokupan bread (milk bread), or similar soft white bread
  • 6 large hard-boiled eggs, peeled (I cooked mine in the Instant pot)
  • 6 tbsp kewpie mayonnaise
  • salt and pepper, to taste
  • 2 scallions, thinly sliced (optional)

Instructions
 

  • Remove crusts from bread slices.
  • Cut eggs into fourths. Add eggs, mayonnaise into food processor and blend until desired consistency. You can let the eggs be completely blended or let them remain as small chunks. Season with salt and pepper to taste. Add more mayonnaise if needed.
  • If you are using scallions, stir them in.
  • Spread egg filling evenly across four of the bread slices. Place remaining slices over filling. Slice sandwiches in half and serve. 

Notes

  • I cooked my eggs in the Instant Pot. 
  • Traditionally, these sandwiches are made with shokupan, a Japanese milk bread. You can make your own or buy it at the bakery section of Japanese grocery store. I bought mine.
  • 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, any soft white bread will work. 
  • If you are on a low carb diet, you can also try this with my low carb keto mug bread recipe.
  • You can substitute kewpie mayonnaise with regular mayonnaise, but keep in mind the nutrition estimate was calculated using kewpie mayonnaise.
  • I added in some scallions, but this is not something normally found in the egg salad.
  • If you want to make the version with the egg in the middle, cook 2 soft boiled eggs. Peel and slice into halves. Place the eggs on the bread slices before adding the filling. Then top with remaining bread slices.
  • The nutrition estimate does not include the bread because brands and styles of bread are so nutritionally different.
Serving: 0.25of egg salad recipe, Calories: 268kcal, Carbohydrates: 1g, Protein: 9g, Fat: 22g, Saturated Fat: 4g, Sodium: 243mg, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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