Egg Salad Sando

A Japanese-style egg salad sandwich that combines silky chopped eggs with soft-boiled yolks, nestled in milk bread and sliced into thirds to show the cross-section.

Why You'll Love Egg Salad Sando

You get double the egg: 3 eggs boiled soft for jammy yolks, 3 boiled hard and folded into a Kewpie and crème fraîche dressing. Ready in under 30 minutes, no fancy technique required.

Tips and Tricks

• Let your soft-boiled eggs cool fully before peeling to prevent tearing.
• A serrated knife makes cleaner cuts when trimming the sandwich.

Variations

• Add thinly sliced cucumbers for crunch.
• Swap furikake for togarashi if you want a little heat.

Substitutions

• No crème fraîche? Use sour cream or more mayo.
• Milk bread not available? Use brioche or thick white sandwich bread.

Best served with

• A cold barley tea or iced green tea
• Pickled vegetables or seaweed salad

How to Store Leftovers

• Wrap tightly in plastic wrap and refrigerate. Best eaten within 24 hours.

Common Questions

Egg Salad Sando

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A Japanese-style egg salad sandwich that combines silky chopped eggs with soft-boiled yolks, nestled in soft milk bread for the ultimate crustless bite. Rich and delicate, with a jammy egg center in every slice.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Lunch, Sandwiches

Cuisine: Californian, Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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• Ice Cubes for ice baths
• 1 Scallion very thinly sliced
• 1 tablespoon Kewpie Mayonnaise plus more for spreading
• 1 tablespoon Crème Fraîche
• 1½ teaspoon Rice Wine Vinegar
• 1½ teaspoon Dijon Mustard plus more for spreading
• Kosher Salt to taste
• 6 Large Eggs
• Flaky Sea Salt such as Maldon
• 4 slices Milk Bread or Brioche/White Bread
• Furikake Seasoning to finish

Equipment

• Medium Pot
• Offset spatula (optional)
• Rubber spatula
• Serrated knife
• 2 medium bowls (ice baths)

Method

 

Boil the Eggs

1. Fill a pot with water and bring to a boil. Set up 2 ice baths in separate bowls.
2. Lower all 6 eggs into boiling water. Once boiling resumes, reduce heat and simmer gently for 8 minutes. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
3. Remove 3 eggs to the first ice bath. Continue cooking remaining 3 eggs for 6 more minutes, then transfer to second ice bath. Let sit 5 minutes.

Make the Dressing

1. In a small bowl, stir together scallion, Kewpie, crème fraîche, vinegar, and Dijon. Season with kosher salt.

Chop and Fold

1. Peel the hard-boiled eggs in their ice bath. Chop into ¼-inch pieces.
2. Fold chopped eggs into the dressing using a spatula. Season to taste.

Halve the Soft-Boiled Eggs

1. Peel the soft-boiled eggs. Slice in half lengthwise. Yolks should be jammy.

Assemble the Sandwiches

1. Spread Dijon on 2 bread slices and Kewpie mayo on the other 2.
2. Sprinkle flaky salt on soft-boiled egg halves and place two halves yolk-side down in the center of each Dijon slice.
3. Spoon about ½ cup egg salad over the soft-boiled eggs. Spread evenly toward crusts.
4. Close with remaining mayo-slathered bread slices (mayo side down).

Trim and Slice

1. Cut off left and right crusts (parallel to yolks). Rotate sandwich and slice into thirds to reveal the perfect cross-section.

Notes

Storage: assemble and eat right away, the bread turns soggy if it sits. The egg salad itself holds in an airtight container in the fridge for up to 2 days, just wait to fold in the soft-boiled eggs and build the sandwich until you're ready to eat.

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