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Mouthwatering Japanese Egg Sandwich

A creamy and fluffy egg filling nestled between soft white bread, perfect for breakfast or a quick lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 sandwiches
Course: Breakfast, Lunch
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Egg Filling
  • 4 large large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
For the Sandwich
  • 2 slices soft white bread
  • to taste Butter for spreading

Method
 

Boiling the Eggs
  1. Place the 4 large eggs into a pot and fill it with cold water until the eggs are submerged. Bring it to a boil over medium heat, then cover the pot and remove it from the stove. Let the eggs sit for 10-12 minutes.
Cooling the Eggs
  1. After the time is up, transfer the eggs to a bowl of ice water to cool them down quickly. This also makes peeling easier!
Preparing the Egg Filling
  1. Once the eggs are cool, peel them and place them in a bowl. Using a fork, mash the eggs until they reach your desired consistency—chunky or smooth.
  2. Add mayonnaise and Dijon mustard to the mashed eggs. Season with salt and pepper to taste. Stir gently until combined.
Assembling the Sandwich
  1. Spread a thin layer of butter on one side of each slice of soft white bread.
  2. Spoon a generous amount of the egg mixture onto the unbuttered side of one slice, then top it with the other slice. Gently press down to compact the ingredients.
  3. Cut the sandwich in half or quarters for easy handling.
  4. Enjoy your delightful creation!

Notes

For a vegan version, substitute eggs with mashed chickpeas or silken tofu. You can also use whole grain or gluten-free bread if preferred.