Japanese-Style Egg Sandwich

10 minutes
15 minutes
Recipe developed for BC Egg by M for Mai

This spin on a classic is full of pillowy soft eggy goodness!


  • 10 Extra Large Eggs
  • ¼ cup Japanese Mayo
  • 1 tsp of Sugar
  • Black Pepper
  • Milk Bread or Brioche Bread (thicker style soft bread), sliced thick.


  1. In a pot, add water and 1 tbsp of vinegar (the vinegar helps the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes.
  2. Remove the eggs from the boiling water and place them in an ice bath. Let them rest in the ice bath for a few minutes before peeling.
  3. Cut the peeled eggs in half and separate the egg whites and the egg yolk into two separate bowls.
  4. Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy.
  5. Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture.
  6. Place parchment paper onto counter. Place bread slices on top of parchment paper. Scoop egg salad mixture on to bread. Close up sandwich and wrap with parchment paper.
  7. When ready to eat, slice sandwich and enjoy!


Looking for tips on how to cook and peel your hard-boiled eggs? Check out our Cooking Eggs 101 page for tips and videos!

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