Easy Creamy Japanese Egg Salad Sandwiches

Ingredients

• 6 countLarge eggs
• 0.5 cupJapanese mayonnaise (e.g., Kewpie)
• 1 tablespoonWhole milk
• 1 teaspoonDijon mustard
• 0.3 teaspoonSalt
• 0.1 teaspoonBlack pepper, freshly ground
• 8 slicesSoft white sandwich bread
• 2 tablespoonsUnsalted butter, softened (optional)

Instructions

1. 1

   Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and let simmer for 10-12 minutes for perfectly hard-boiled eggs.

   ⏱ 12 min
2. 2

   Once cooked, immediately transfer the eggs to an ice bath or run under cold water until completely cooled. This stops the cooking process and makes them easier to peel. Peel the eggs and set aside.

   ⏱ 5 min
3. 3

   In a medium bowl, roughly chop the peeled eggs. For a creamier texture, you can mash them more finely with a fork. Add the Japanese mayonnaise, whole milk, Dijon mustard, salt, and black pepper. Mix gently until just combined. Avoid overmixing to maintain some texture.

   ⏱ 5 min
4. 4

   If desired, lightly spread one side of each bread slice with softened butter. This adds a layer of richness and helps prevent the bread from getting soggy.

   ⏱ 1 min
5. 5

   Spoon a generous amount of the egg salad mixture onto four of the bread slices (butter-side up, if used). Top with the remaining four bread slices, pressing down gently to secure the filling.

   ⏱ 1 min
6. 6

   Carefully trim the crusts from each sandwich using a sharp knife. Then, cut each sandwich in half, either diagonally or straight through the middle, for a classic presentation.

   ⏱ 1 min
7. 7

   Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 2 hours to chill before serving. Enjoy your super creamy Japanese egg salad sandwiches!