Ingredients
6 large eggs for hard boiling
1 large egg for medium boil, optional
Water and ice for boiling
2 teaspoons whole milk
4 tablespoons Japanese mayonnaise
½ teaspoon white granulated sugar
¾ teaspoon salt
¼ teaspoon black pepper
4 slices shokupan or soft, fluffy white sandwich bread with crusts removed
Unsalted butter, softened quantity as needed for spreading
1 tablespoon finely chopped chives optional
Instructions
1-Boil eggs separately: Medium-boil the optional egg for 7 minutes 30 seconds, then ice bath for 2 minutes. Hard-boil the 6 eggs for 9 minutes, then ice bath for 2 minutes.
2-Peel all eggs. Slice the hard-boiled eggs in half and mash them with a fork.
3-Combine the mashed eggs with milk, Japanese mayonnaise, sugar, salt, and black pepper. Mix until well combined. Chill the mixture in the refrigerator for 10-15 minutes.
4-Remove crusts from the bread slices. Spread softened unsalted butter on one side of each slice.
5-Slice the medium-boiled egg (if using) in half. Place these halves, cut side down, onto two of the buttered bread slices.
6-Spread the chilled egg filling evenly over the medium-boiled egg halves (or directly onto the buttered bread if not using the medium egg).
7-Top with the remaining buttered bread slices to complete the sandwiches.
8-Carefully slice each sandwich in half and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Use eggs that are 4-5 days old for easier peeling.
❄️ Chilling the egg filling helps meld flavors and ensures cleaner cuts.
🍞 Brushing softened unsalted butter on bread adds flavor and prevents sogginess.
- Prep Time: 15 minutes
- Cook time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Sandwich
- Method: Boiling, Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich