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Two thick slices of bread sandwich a creamy egg salad with visible boiled egg halves and sprinkled black and white sesame seeds, served on a black plate.

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
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Lunch, Sandwiches
Cuisine: Californian, Japanese-inspired
Calories: 34
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.
  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.

Nutrition

Calories: 34kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 88mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 26mgIron: 0.3mg

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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