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egg sando recipe
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This classic Japanese-inspired egg sando recipe features an incredibly creamy, rich filling and soft, pillowy bread, making it a simple yet satisfying sandwich perfect for lunchboxes, quick healthy meals, or a comforting snack.
Ingredients
- 6 large eggs
- 0.5 cup (120 g) high-quality mayonnaise (Kewpie mayo recommended or neutral-flavored brand)
- 4 cloves garlic, unpeeled
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) smoked paprika, plus more for garnish
- 1 teaspoon (5 ml) fresh lemon juice
- 0.5 teaspoon (2.5 g) fine sea salt
- 0.25 teaspoon (1 g) black pepper
- 8 slices shokupan (Japanese milk bread, about 1 cm/0.4 in thick) (or soft brioche or good quality white sandwich bread)
- 2 tablespoons (5 g) fresh chives, finely chopped
Instructions
- Prepare Roasted Garlic: Preheat your oven to 200 degrees C (400 degrees F). Toss the unpeeled garlic cloves with olive oil in a foil packet. Roast for 20-25 minutes until very soft and slightly caramelized. Let cool, then peel and mash into a smooth paste.
- Perfectly Boil Your Eggs: Place eggs in a medium saucepan, cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes. The yolks will be firm and tender.
- Ice Bath & Peel Eggs: Immediately drain the eggs and transfer them to an ice bath for at least 5 minutes to halt cooking and make peeling much easier. Peel the cooled eggs carefully.
- Mash Eggs & Mix Filling: Peel the cooled eggs and chop them into a mix of fine and medium pieces, ensuring some textural variety. In a medium bowl, combine the mayonnaise, roasted garlic paste, 1 teaspoon smoked paprika, fresh lemon juice, fine sea salt, and freshly ground black pepper until thoroughly mixed and uniformly light orange. Gently fold the chopped eggs into this seasoned aioli mixture until evenly coated (if the mixture looks too dry, an extra tablespoon of mayonnaise can add perfect creaminess).
- Prepare Your Bread: Lay out 8 slices of shokupan or other soft white bread on a clean surface. Using a sharp, serrated knife, carefully trim off all the crusts for that signature, clean look.
- Assemble Your Sando: Spread a generous, even layer of the egg mixture onto one slice of bread, extending almost to the edges. Place the second slice of bread firmly on top, creating a compact sandwich.
- Slice & Serve: Gently press down on each sandwich, then slice diagonally in half or into thirds, revealing the creamy filling and a neat cross-section. Wipe your sharp, serrated knife with a clean, damp cloth between slices for the neatest presentation. Arrange artfully, sprinkle generously with fresh chives, and lightly dust with extra smoked paprika for an enhanced visual and aromatic finish before serving immediately.
Notes
Always use fresh, high-quality eggs for the best flavor and texture. For an extra creamy filling, add another tablespoon of mayonnaise if the mixture seems too dry. Wipe your knife between slices for a cleaner presentation. For quick prep, use pre-boiled eggs or a potato masher for large batches. For an umami boost, add a tiny dash of soy sauce or rice vinegar to the aioli. Stir in finely chopped green onions or a hint of cayenne pepper for extra zing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Snack
- Method: Assembly, Stovetop, Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 half sandwich (90 g)
- Calories: 320 calories
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 280 mg