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japanese egg sandwich

Japanese Egg Sandwich (20-min. Recipe)

Japanese Egg Sandwich. Soft creamy egg salad covered over of a soft boiled egg sandwiched between tender bread. Perfect for lunch!
5 from 9 votes
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course dinner, lunch, Snack
Cuisine Japanese
Servings 2 sandwiches
Calories 580 kcal


  • 6 eggs
  • 5 tbsp mayonnaise Japanese kind
  • tsp salt
  • cup scallions finely chopped
  • 4 slices bread


  • In a small pot, boil your water. Meanwhile, run your eggs under warm water to bring the shells to room temperature to prevent them from cracking.
  • Slowly add them to your boiling pot of water one by one. Set a timer to boil four of them for 9 minutes and two of them for 8 minutes. Cover with a lid.
  • Meanwhile, prepare an ice bath for your eggs.
  • At the 8 minute mark, remove your two eggs and transfer to an ice bath.
  • At the 9 minute mark, remove the remaining 4 eggs and transfer to an ice bath. Make sure to note which ones are the 8 minute eggs.
  • Crack and peel your eggs.
  • Place only 4 of the eggs into a bowl and mash them with a fork. Add your scallions, Japanese mayo, salt and mash it altogether.
  • Slice the other two eggs in half.

Assembling your sandwich:

  • Lay two pieces of bread. Place two egg halves face down vertically in the middle of your bread. Spread your egg salad over top evenly. Top it off with your other piece of bread. Gently push it down.
  • Slice off the side edges only of your sandwich. Then turn it 90 degrees. Slice it into thirds and you should see the profile of the egg. Enjoy!


Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Cutting Board
Santoku Knife
Measuring Set
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Calories: 580kcal | Carbohydrates: 29g | Protein: 23g | Fat: 41g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 506mg | Sodium: 847mg | Potassium: 308mg | Fiber: 3g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 4mg