Japanese Egg Sando

Prep time: 
30 minutes
 Cook time: 
10 minutes
 Total time: 
40 minutes
Japanese Egg Sando

This recipe is a delicious and easy-to-make way to have breakfast!


  • 4 slices of plain white bread, crusts removed

For the filling:

  • 4 large hard boiled eggs, peeled
  • 2 large medium boiled eggs, peeled
  • 3 tbsp Japanese mayonnaise (Kewpie brand) or American-style mayonnaise
  • ½ tsp salt
  • 2 tbsp Bubbies Kosher Dill Relish
  • Softened unsalted butter
  • Chives for garnishing


  1. Remove the crusts from the 4 slices of bread.
  2. In a pot of cold water, place the 6 eggs and turn the flame on. Once the water starts to boil, turn off the flame.
  3. Cover and allow the eggs to sit in the hot water. Remove 2 eggs at approximately 7 minutes and place them immediately in an ice bath.
  4. At the 10 minute mark, remove the remaining 4 eggs. Place them in a separate ice bath.
  5. To make the filling, peel the 4 cooled 10-minute hard boiled eggs and place them in a bowl.
  6. Mash the eggs with a fork and add the relish, Japanese mayonnaise and salt. Mix well and refrigerate the filling for 5 to 10 minutes.
  7. Peel the two medium boiled eggs carefully and slice each egg in half. The yolk should not be runny, but very slightly jammy. Set the four halves aside.
  8. To make the first sandwich, butter the inner side of each slice of bread.
  9. Place the two halves of medium boiled egg, cut side down along the middle of the buttered slice.
  10. Carefully spoon the chilled egg filling from the fridge around the medium boiled egg as well as on top of the egg.
  11. Place the second slice, buttered side down on top of the filling.
  12. Rotate the sandwich 90 degrees. Press gently and cut the sandwich into thirds.
  13. Sprinkle the sandwich with chives.
  14. Repeat for the second sandwich.
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