Japanese-style egg sandwich is one of our favorite lunches- everyone in my family loves it. Unlike American egg sandwich, Japanese egg sandwich is mostly egg and mayo. It’s soft and a little bit on the sweet side. My kids love this sandwich, although they won’t eat the American egg sandwich commonly mixed with vegetables. Maybe someday, but not quite there yet.
One issue with egg sandwich is that it falls apart easily, making a big mess for my 3-year-old. A few days ago at Trader Joe’s, I found “brioche hot dog buns,” and they turned out to be perfect for egg sandwiches! They are split-top style buns, also called “New England style” hot dog buns. You could toast the outside of these buns, but I ran out of time. It was still good!
In The Lunchbox
Japanese-style egg sandwich
I like using an egg slicer to chop the eggs – watch this video. It’s faster this way and results in a better texture.
Grapes
I wrapped the sandwich with wax paper and packed grapes next to it to keep the sandwich in place.
A few slices of sweet peppers
This is a new food we are trying out, so I only include a couple of slices.
Mini cucumbers
Strawberries
This lunchbox is Lunchbots Large Trio Stainless Steel Lunch Container.
Japanese-style Egg Sandwich
with a little modification to match our family's preference
Ingredients
- 6 hard-boiled eggs
- 1/4 cup Kewpie mayo
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp milk
- 8 slices sandwich bread
- 3 tbsp softened butter
Instructions
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Cut the eggs into quarters and place them in a bowl with mayo, sugar, salt, and milk. Mash until eggs are broken down into small pieces with a fork. Alternatively, you can cut the eggs into small pieces with an egg slicer, then mix them with mayo, sugar, salt, and milk.
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Butter one side of a bread slice. Spread egg mixture on top. Butter another slice of bread and close the sandwich with the buttered side down.
