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One egg salad sando cut in half and stacked on a small plate to show a thick, creamy pale-yellow egg filling between soft crustless white bread (AI-generated photo)

Breakfast · Japanese

Egg Salad Sandos

Creamy egg salad on soft white bread, crusts off.

20 min total13 min activeMakes 4 sandwiches
High-proteinMethod in ProVegetarian

Japanese convenience-store egg sandos are famous for being impossibly creamy and soft. The trick is mashing the yolks smooth with a little mayo and Greek yogurt while leaving the whites in tender pieces. Squishy white bread with the crusts trimmed off completes it.

Ingredients

For 4 sandwiches.

Eggs

  • 12 large eggs
  • 4 large egg whites

Egg salad

  • 2 tablespoons light mayonnaise
  • 1/2 cup plain nonfat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon chopped fresh chives

Bread

  • 8 slices white sandwich bread

Method

  1. Lower the eggs into boiling water and cook 11 minutes until the yolks are firm. Cook the egg whites in a small nonstick pan over low heat for 2 minutes until set. Cool everything in ice water.

    Timer 11 min160°F inside

  2. Peel the eggs. Mash the yolks with the mayo, yogurt, mustard, sugar and salt until smooth, then chop the whites and cooked whites and fold them in with the chives.

The rest of the method is in Short Order Pro

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Tips

  • Cool the eggs fully before mashing or the salad turns loose.
  • Press the sandwiches gently under a plate for 5 minutes before cutting for neat edges.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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