This Japanese egg salad sandwich combines perfectly boiled eggs and Kewpie mayonnaise for a creamy, subtly sweet filling served on soft white bread. The signature richness comes from Japanese mayo and a balanced seasoning of salt, sugar, and chives.
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Carefully place eggs in a saucepan.
Cover the eggs with boiling water and cook for 8 minutes.
While the eggs cook, prepare an ice bath in a large bowl.
Once cooked, immediately transfer the eggs to the ice bath to stop the cooking process.
Peel the eggs and place them in a mixing bowl.
Mash the eggs with a fork, leaving some larger pieces of egg white for texture.
Add Kewpie mayonnaise, sugar, salt, and milk to the mashed eggs.
Stir in the chopped chives and optional cayenne pepper. Mix until well combined.
Pile the egg salad mixture onto one slice of white bread.
Top with the second slice of bread. For a cleaner cut, you can wrap the sandwich tightly in plastic wrap.
Slice the sandwich in half and serve immediately.
Store egg salad filling in an airtight container in the refrigerator for up to 1 day. Assemble sandwiches within 2-3 hours of serving to prevent bread from becoming soggy.
Japanese egg salad uses Kewpie mayonnaise, which has a higher egg yolk content and sweeter, richer flavor than standard mayo. A pinch of sugar adds subtle sweetness, and milk creates extra creaminess.
Boil 6 large eggs for 10-12 minutes depending on your preference for yolk doneness, then immediately transfer to ice water to stop cooking and ensure easy peeling.
Prepare the egg salad filling up to 1 day ahead and store in an airtight container. Assemble sandwiches no more than 2-3 hours before serving to prevent bread from becoming soggy.
Soft, pillowy white bread like Japanese shokupan or standard sandwich bread works best. Avoid dense or crusty breads that will overpower the delicate filling.
Standard mayonnaise can replace Kewpie, but add 1/4 tsp sugar and 1/2 tsp rice vinegar to approximate the sweet, tangy flavor profile of Kewpie mayo.
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