I couldn’t resist trying the Egg Sando Recipe when I learned it takes ten eggs to make; there goes my high cholesterol.

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Okay so I know it sounds ridiculous but it takes 10 eggs to make this sandwich?! There goes my high cholesterol, I muttered while lining up the bread.

I can never resist soft white sandwich bread (shokupan), crusts removed and a generous swipe of Japanese mayonnaise (Kewpie), they somehow make the whole thing feel unapologetically fancy and totally lazy at once. I messed up the filling the first time and it still tasted like a tiny miracle, which is the point right.

If you like surprising comfort food give this a go, it even says How To Make Japanese Egg Sandwich on my notes.

Why I Like this Recipe

– I love the creamy but chunky texture, every bite is interesting not boring
– It’s super filling so I dont have to snack all afternoon, perfect for long school days or when im lazy
– I can tweak the taste real easy so it never gets old, sometimes i make it tangier sometimes sweeter
– It looks simple but tastes fancy, people always say wow and I feel proud to serve it

Ingredients

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Shokupan fluffy white bread, adds soft texture and absorbs egg mayo, not very fibrous
Eggs pack protein and richness, creamy yolks make sandwich filling hearty and smooth
Kewpie mayo gives umami, slight sweetness and tang, makes it addictively rich
Milk or light dashi loosens eggs, adds silkiness, dashi brings subtle savory depth
Salt wakes flavors, small amount keeps filling balanced, don’t overdo it tho
Freshly ground pepper cuts richness with a sharp bite, gives little pop
Soft butter spread on bread adds silk and helps toast evenly, rich mouthfeel

Ingredient Quantities

8 slices soft white sandwich bread (shokupan), crusts removed

10 large eggs (yep, ten of em)

1/2 cup Japanese mayonnaise (Kewpie), about 120 ml

2 tablespoons milk or light dashi, about 30 ml

1 teaspoon fine salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 tablespoon unsalted butter, softened (for spreading on the bread)

1 teaspoon granulated sugar (optional, for a slightly sweet edge)

How to Make this

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1. Put all 10 eggs in a pot, cover with cold water, bring to a boil, then lower heat and simmer gently for 9 to 10 minutes for firm hard boiled eggs; plunge into ice water right away so they peel easier, trust me this step matters.

2. Peel the eggs, give them a rough chop or bash them with a fork so you have a mix of small bits and chunkier pieces, you want texture not baby food.

3. In a big bowl stir together 1/2 cup Japanese mayonnaise, 2 tablespoons milk or light dashi, 1 teaspoon fine salt, 1/2 teaspoon black pepper and 1 teaspoon sugar if you want that faint sweet edge; taste and tweak, add more salt or pepper if needed.

4. Fold the chopped eggs into the mayo mix gently, dont overmix or it gets gluey, leave it slightly fluffy and creamy.

5. Take your 8 slices of soft white sandwich bread (crusts already removed), spread a thin layer of softened butter on one side of each slice to stop sogginess and add flavor.

6. Spoon a generous mound of the egg salad onto four buttered slices, spread to the edges but dont squish it out, then top with the remaining bread, butter side down.

7. Wrap each sandwich tightly in plastic wrap and let sit in the fridge for 10 to 20 minutes so the filling firms up and the bread compresses a little, it makes cutting way cleaner and the flavors meld.

8. Unwrap, use a sharp knife warmed under hot water and wiped dry between cuts to get clean slices, then cut each sandwich in half and serve.

Equipment Needed

1. Large pot with lid, big enough to cover all 10 eggs with water
2. Large bowl for an ice bath to plunge the eggs into right away
3. Big mixing bowl for the mayo, milk and chopped eggs
4. Fork or potato masher to rough chop or bash the eggs for texture
5. Measuring cups and spoons for the mayo, milk, salt, pepper and sugar
6. Rubber spatula or wooden spoon to gently fold the eggs into the mayo, dont overmix
7. Sharp chef knife and cutting board, warm the blade under hot water for clean cuts
8. Butter knife or small spreader to soften butter and spread on the bread
9. Plastic wrap to wrap sandwiches tight before chilling so they compress and cut cleaner

FAQ

Q: How creamy should the egg filling be and how do I get that texture? A: Aim for creamy with small chunks not totally smooth, so you get that pillowy mouthfeel. Mash or roughly chop hard cooked eggs then fold in Kewpie mayo, milk or light dashi and a little salt and pepper. If you overmix it gets gluey so stop when it looks soft and slightly lumpy.

Q: Ten eggs seems like a lot who does this feed and can I scale it down? A: Ten eggs fills about four sandwiches using 8 slices of shokupan, so its generous. Cut the recipe in half for 2 sandwiches or keep extra for snacks, the salad keeps in the fridge for up to 48 hours.

Q: Can I swap regular mayo for Kewpie and what about the sugar or dashi? A: Regular mayo works but Kewpie gives that richer, slightly tangy umami you want. Sugar is optional for a subtle sweet edge, and light dashi instead of milk adds a savory boost if you like Japanese flavors.

Q: Should I assemble the sandwiches ahead of time or wait until eating? A: Make the egg filling ahead but assemble just before eating if you can, to avoid soggy bread. If you must assemble early, butter the bread well, wrap each sandwich tightly in plastic and keep in the fridge up to 24 hours.

Q: Why do recipes say to remove crusts and spread butter on the bread? A: Removing crusts makes the texture uniform and classic looking, and the butter acts as a moisture barrier so the mayo based filling wont soak the bread, plus it adds a nice mellow flavor.

Q: Any quick hacks for neat, cafe style sandwiches at home? A: Press the assembled sandwich gently in plastic wrap and let it chill 10 to 15 minutes to set, then cut cleanly with a sharp knife. Slice diagonally for that pleasing triangle, and dont overfill or youll get messy bites.

How To Make Japanese Egg Sandwich Recipe Substitutions and Variations

Eggs: Use 6 whole eggs plus 4 egg whites to keep the same volume but cut some richness; or for a vegan swap try mashed silken tofu (about 450 g) seasoned with 1/2 tsp kala namak and 1 tbsp vegan mayo for that eggy flavor.
Japanese mayonnaise (Kewpie): If you dont have Kewpie, use regular mayo plus 1 tsp rice vinegar and 1/2 tsp sugar, or add a tiny splash soy sauce to bring back the savory sweetness.
Milk or light dashi: Swap with whole milk for creamier texture, unsweetened soy milk for dairy free, or low-sodium chicken broth / instant dashi dissolved in water for more umami.
Soft white sandwich bread (shokupan): Brioche or milk bread work great for the pillowy crumb; use a soft gluten-free sandwich loaf if you need GF, or plain white sandwich bread if thats what you have.

Pro Tips

1) Use older eggs if you can, they peel waaaay easier than super fresh ones, and if youre nervous about timing try adding a little baking soda to the boiling water, it helps the shells come off cleaner.

2) For nicer texture mash most of the yolks into a creamy base then fold in chopped whites so you get both creaminess and chunk, or give the mix one or two quick pulses in a food processor for a partly chunky result, but dont overdo it or it turns gluey.

3) Brighten and deepen the flavor with a tiny splash of rice vinegar or lemon juice and a pinch of instant dashi or MSG if you eat it, Kewpie is great but a little acid and umami makes the sandwich sing.

4) To keep the bread from getting soggy spread just a thin layer of softened butter and wrap the sandwiches tight before chilling for at least 10 minutes, and when you cut warm your knife under hot water and wipe it between cuts for clean slices.