Japanese Egg Sando

Japanese egg sandos are fluffy and made with delicious sweet milk bread. They’re filled with a combination of egg and creamy Kewpie mayo. This makes for a great go-to snack or meal prep option. Follow this Japanese Egg Sando recipe for a quick and easy meal!

Japanese Egg Sando Ingredients

• 4 large eggs
  ½ tsp sugar
  1 tsp Dijon mustard
  2 tbsp Kewpie mayonnaise
  Salt and pepper, to taste
  Salted butter
• Soft, fluffy bread (e.g., milk bread, brioche or Texas toast)

Instructions

Place the eggs in a pot of boiling water and cook for about 10 minutes. Transfer to an ice bath to cool, then peel the shells.

In a bowl, add the egg yolks, sugar, Dijon mustard, Kewpie mayonnaise, salt, and pepper and mix. Add the chopped egg whites to the bowl and mix.

Mix until well combined. Adjust seasoning to taste.
Spread a thin layer of salted butter on each slice of bread.
Generously spoon the egg mixture onto one slice of bread, then top with the second slice.

Slice the Japanese Egg Sando in half for a clean, classic presentation.

Storage Tips:

• Wrap the Japanese egg sandos in plastic wrap or store them in an airtight container. It’s best to eat the sandwiches within 1-2 days to prevent the bread from getting too soggy.
• If meal prepping, it’s best to separate the egg filling and the bread to keep the bread from becoming soggy. Simply assemble the sando before eating.

Japanese Egg Sando Tips

It’s best to use Japanese milk bread for its balanced sweetness, which complements the egg filling perfectly. However, if you don’t have access to Japanese milk bread, you can also use Texas toast or any soft, thick bread for this recipe.

Be sure not to overcook the eggs, as you want a creamy, custardy filling.

If you enjoyed this Japanese egg sando recipe, you might also want to try the Japanese strawberry sando recipe.