Japanese Egg Sandwich
A comforting and velvety egg sandwich made with soft Japanese milk bread, filled with a rich egg salad and seasoned to perfection.
Ingredients
For the Egg Filling
- 6 large Pete and Gerry’s Organic Eggs
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons milk (or plant milk) Optional, for creaminess
- 4 tablespoons Japanese mayonnaise
For the Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter (softened)
- chives (sliced) (for garnish) Optional
Instructions
Prepare the Egg Salad
- Choose your method: Hard-boil, soft-boil, or oven-bake the eggs as desired.
- For hard-boiling, place eggs in a saucepan, cover with water and bring to a boil. Cover, turn off the heat, and let sit for 9-11 minutes.
- Transfer eggs to an ice bath to cool. Peel and rough-chop the eggs.
- In a bowl, combine chopped eggs, mayonnaise, sugar, salt, pepper, and milk if using. Fold gently to combine.
- Taste and adjust seasoning to preference.
- Optional: Fold in chives for added flavor.
Assemble the Sandwich
- Spread butter on one side of each slice of bread.
- Toast the buttered side lightly if desired.
- Spread a generous portion of egg salad on the non-buttered side of one slice.
- Top with another slice of bread, buttered side down.
- Trim crusts and slice into neat rectangles or triangles if desired.
Notes
Store leftover egg salad in an airtight container for up to 3-4 days. Assembled sandwiches are best eaten within 24 hours to maintain freshness.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 14gFat: 28gSaturated Fat: 8gSodium: 500mgFiber: 1gSugar: 1g
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