If you have had an egg salad sandwich from the Japanese convenience stores, then you might understand the appeal of these convenience store sandwiches.
When I lived in Japan, the local 7-11 was always a new culinary adventure. My best friend and I would wander the aisles and find new chocolates, cakes and treats. And, when I was working I would regularly swing by for a lunch time egg salad sandwich. It is hard to say what makes a Japanese 7-11 egg salad sandwich better than any other egg salad sandwich. It could be the fluffy white bread, the smoother texture or the touch of richness that isn’t found in traditional egg salad. Whatever it is, It has become one of the most popular prepared foods in Japan.
What you Need:
- Slices of White Bread: You should be looking for the fluffiest white bread you can find. If you live somewhere that you can get Japanese sandwich bread that is ideal. Otherwise, I have been using Sara Lee Artisan bread or Trader Joes white bread.
- Eggs: I always recommend using high quality fresh eggs for this recipe since the star of the show is the super-rich egg filling. The recipe is written for one sandwich. Increase the amount of eggs accordingly. I like a ratio of two eggs per one sandwich.
- Pickle Juice: This is my special ingredient. I just add a tiny bit but I think it makes the difference. If you don't have pickle juice, a little bit of water can help add the creaminess.
- Japanese Mayonnaise: It is getting easier to find Kewpie mayonnaise at regular grocery stores but if you can't find it, regular mayo can work just fine. The Japanese mayonnaise offers just a hint of sweetness and a richness that you can't get from regular mayo.
Why This Recipe Works:
- Fresh Ingredients: Using farm-fresh eggs and high-quality soft and fluffy bread makes a world of difference.
- Customizable: You can adjust the creaminess, seasoning, and add-ins to suit your taste.
- Loaded with protein. One of my favorite foods for a mid-afternoon treat.
Japanese Egg Salad Sandwich
There’s something undeniably comforting about grabbing an egg salad sandwich from a Japanese convenience store. The creamy filling, the soft white bread, and the perfect balance of flavors make it a go-to snack for locals and travelers alike. But if you can't be in Japan, you can make a Japanese sandwich at home that’s just as delicious.
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Servings: 2
Ingredients
- 4 eggs
- ¼ cup Japanese mayonnaise (or regular if you can't find it)
- 1 teaspoon pickle juice
- 1.5 teaspoon salt
- .5 tsp white pepper optional
Instructions
- For perfect hard boiled eggs. Place room temperature eggs in a pot of water and bring to a boil. Allow to boil for one minute. Turn off the heat and cover. Let eggs to sit in the hot water bath for an additional 10 minutes.
- Transfer the hard boiled eggs to an ice water bath to cool.
- Prepare the Filling: Peel the eggs. Cut them in half and remove the yolks. Dice the egg whites into small pieces and add them to a small bowl. Add the mayonnaise, salt, and pickle juice and white pepper to the chopped eggs. Mix until combined. Last, step add the egg yolks. Using a fork, gently mash the egg yolks into the rest of the mixture.
- Assemble the Sandwich: Spoon the creamy egg salad onto the bread and top with the second slice. Top with butter lettuce or green onions.
- Serve and Enjoy: Cut the sandwich into halves or quarters for easy eating.
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Sarah says
Loved! Simple and refreshing!