Japanese-Style Egg Salad Sandwich Recipe
Prep Time:
30 minutes
Cook Time:
17 minutes
Servings:
Ingredients
  • 8 eggs
  • ¼ cup Kewpie-style mayonnaise
  • 2 tablespoons heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated sugar
  • 4 tablespoons salted butter, softened
  • 4 slices skokupan or milk bread, crusts removed
  • 2 tablespoons fresh chopped chives
Directions
  1. Fill a large saucepan with water and bring it to a boil over high heat.
  2. Once the water is boiling, place 2 eggs in the pan, and cook them for 7 minutes.
  3. Immediately remove the eggs using a slotted spoon and submerge them in ice water. Keep the saucepan of water boiling.
  4. Add the remaining 6 eggs to the boiling water and cook for 10 minutes.
  5. Remove the eggs using a slotted spoon and submerge them in another bowl of ice water.
  6. Allow both sets of eggs to cool completely, about 15 minutes per batch.
  7. Once cooled, peel the 6 hard-boiled eggs.
  8. Slice the eggs in half and separate the yolks from the whites.
  9. Place the yolks in the bowl of a food processor and add the mayonnaise, cream, salt, pepper, and sugar.
  10. Pulse the yolk mixture until it’s smooth and creamy. Transfer it to a medium bowl.
  11. Dice the egg whites.
  12. Place the diced egg whites into the bowl with the yolk mixture.
  13. Stir to combine the egg salad. Cover and refrigerate until ready to serve.
  14. Peel the two soft-boiled eggs.
  15. Cut the soft-boiled eggs in half. Set aside.
  16. Divide the softened butter between the bread slices, spreading it out evenly.
  17. Sprinkle the softened butter with fresh chives.
  18. Divide the egg salad between the buttered bread slices, spreading it out evenly.
  19. Place the halved soft-boiled eggs in the center of 2 of the bread slices, gently nestling the eggs into the salad.
  20. Cap the soft-boiled-topped bread slices with the other egg salad-topped slices. Slice the sandwiches on a diagonal before serving.