The Creamiest Egg Sandwich Recipe
This egg sandwich recipe goes beyond the traditional featuring an extra creamy egg mixture technique made with kewpie mayo, served on slices of sweet milk bread all while delivering a pop of whole grain mustard. It has and tons of Japanese inspired flare making this the internet's best egg salad sandwich.
Ingredients
- 8 count eggs I use two eggs per sandwich.
- 1/4 tsp salt
- 1.4 tsp ground black or white pepper I prefer white pepper but both are good
- 6 tbsp Japanese Kewpie mayonnaise
- 1 tbsp whole-grain mustard
- 1/4 tsp sugar
- 1 tsp milk
- 1 tsp lemon juice Optional
- 6 slices Japanese milk bread or brioche
- 2 tbsp butter
- 1 sprig green onions or chives, diced (for garnish) Optional
Instructions
Cook and peel your hard or medium-boiled eggs
- Cooking eggs isn’t too bad. Simply bring a pot of water to a boil. The water should be just high enough to cover your eggs. Sprinkle salt into your water to help the eggs boil faster and reduce the boiling time.
- Once the water begins boiling, lower the eggs using a ladle very carefully. Boil for 7 minutes. Then turn off the heat and let the eggs sit for 1 minute for medium soft boiled eggs.
- Do the same but for 10 minutes for a hard boiled egg. Note that I like medium as it produces a creamier sandwich that isn’t runny.
Peel your eggs
- Then peel the eggs. The easiest way to peel an egg is to crackle the egg all over by tapping it on your counter. Roll the egg gently between your hands to loosen the shell and then peel the egg starting at the largest end. If you place your eggs under cold running water this will help remove the shell.
- Once your eggs are peeled, transfer them to the ice bath and let sit for 2 minutes to stop cooking, but remove them while they’re still lukewarm. I don’t like cold egg salad.
Make the egg salad
- Transfer the peeled eggs to a large bowl. I like to cut mine in half first to speed the next steps along a bit quicker.
- Mash the eggs with a fork for about a minute to break them down into your egg salad.
- Add the dash of sugar, salt, and pepper (black or white). I prefer white for a better umami taste.
- Continue mashing eggs until they are just above a mince.
- Add kewpie mayonnaise, and whole grain mustard (If you made hard boiled eggs, stir in 1 teaspoon of milk for that extra fluffy texture).
- Mix all the egg recipe ingredients together. Be sure to taste as you go – I often adjust salt and mayo ratios depending on my mood!
Assemble the sandwich
- I like a perfectly neat Tamago style egg sandwich. To do this lay down first a layer of plastic wraps. Then lay on top of that your slices of white bread.
- To assemble a sandwich, spread 1/2 tablespoon of the room temperature butter onto each slice of bread. If it’s too hard it will slice up your bread so be sure to let it sit for an hour ahead of time.
- Then, spread the egg mixture onto one side of the bread. Then place the other slice of bread on top. Make sure the buttered side is facing down.
- Gently press the bread slices together.
- Optional: you can place a hard-boiled egg cut in half in the center for a dramatic look when sliced.
- Optional: Slice the crust of the bread for an authentic Japanese experience. Assemble the remaining sandwiches the same way.
- Once done wrap up the sandwich in the plastic wrap and let stand for two minutes – this will help your sandwich look neat and uniform. This is how the Japanese do it!
Serve your Japanese-style egg sandwich
- Cut the sandwiches in half and serve them immediately garnished with diced chives or green onion. You can even cut them lengthwise three times and make them a finger sandwich. My husband likes them this way during a lazy afternoon lunch with a dash of hot sauce.
- I prefer to pair them with a crunchy green salad, a side of bacon, or even an heirloom tomato salad with a balsamic drizzle.