Ingredients
Egg Salad:
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoon milk or plant milk (Optional, for hard boiled eggs)
- 4 tablespoons Japanese mayonnaise
Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, Optional)
Instructions
- Prepare the ice bath: Fill a large bowl with ice and water to create an ice bath. This will be used to quickly cool the eggs after boiling to stop the cooking process.
- Boil the eggs: Bring a medium pot of water to a boil; the water should be deep enough to cover the eggs. Using a ladle, gently lower the eggs into the boiling water. Boil for 7 minutes for medium soft boiled eggs or 10 minutes for hard boiled eggs. After boiling, turn off the heat and let the eggs sit in hot water for 1 additional minute if soft boiled.
- Cool the eggs: Immediately transfer the boiled eggs to the ice bath for 2 minutes. Remove the eggs while still lukewarm and peel their shells carefully.
- Mash the eggs: Place the peeled eggs in a large bowl and mash them with a fork until the pieces are smaller than a pea but not fully minced. Use a paring knife if needed to help break the eggs into smaller pieces.
- Season the egg salad: Add sugar, salt, and ground black pepper to the mashed eggs. Mix well. Then add Japanese mayonnaise and milk (if using hard boiled eggs). Stir everything together until creamy. Taste and adjust seasoning as needed.
- Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread.
- Assemble the sandwich: Spread the egg salad evenly on one slice of buttered bread. Top with the second slice of bread, buttered side down. Gently press down, then trim off the crusts for a neat appearance.
- Finish and serve: Cut each sandwich in half diagonally or into rectangles. Garnish with sliced chives if desired. Serve immediately for best texture and flavor.
- Storage: Wrap each sandwich tightly in plastic wrap and store in the refrigerator. Consume within 2 days for optimal freshness.
Notes
- Using fresh eggs is recommended for the best flavor and texture.
- Japanese milk bread is preferred for its soft and fluffy texture, but any soft white bread can work as a substitute.
- Japanese mayonnaise typically has a richer, slightly sweeter flavor compared to regular mayonnaise, so it enhances authenticity.
- Adjust the amount of mayonnaise and seasoning based on your taste preference.
- If hard boiled eggs are used, adding a splash of milk or plant milk helps keep the egg salad moist.
- Removing crusts is a common practice for Japanese egg sandwiches to create a soft, uniform bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Japanese
