Egg salad, but make it Japanese. That’s the Egg Mayo Sando. Creamy, velvety eggs. Kewpie mayo. Squishy milk bread. And the secret weapon—quick-pickled celery that adds crunch and tang.
It’s the sandwich they sell at every 7-Eleven in Tokyo for a reason. It’s perfect. Make a batch for lunch. Eat two. No judgment.
Ingredients
Serves 2 sandwiches.
For the Pickled Celery:
- 1 celery stalk, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
For the Egg Mayo:
- 4 large eggs
- 3 tbsp Kewpie mayo (or regular mayo + ½ tsp sugar)
- 1 tsp Dijon mustard
- Salt and white pepper
For Assembly:
- 4 slices shokupan (Japanese milk bread) or soft white bread
- Butter (optional)
Step-by-Step Instructions
Step 1: Pickle the Celery
- In a small bowl, mix rice vinegar, sugar, and salt. Add sliced celery. Let sit 15 minutes. Drain well.
Step 2: Boil the Eggs
- Place eggs in a pot. Cover with cold water. Bring to a boil.
- Turn off heat, cover, and let sit 10 minutes.
- Transfer to ice bath. Peel.
Step 3: Make the Egg Mayo
- Roughly chop eggs (not too fine—leave some chunks).
- Gently mix with Kewpie mayo, Dijon, salt, and white pepper.
- Fold in pickled celery.
Step 4: Assemble the Sando
- Lightly butter bread (or not).
- Pile egg mixture onto two slices. Top with remaining bread.
- Press down gently. Trim crusts for authenticity.
- Cut in half (triangle or rectangle). Serve.
Summary
Prep Time: 10 min | Cook Time: 10 min | Pickle Time: 15 min | Total: 35 min
Yield: 2 sandwiches
Difficulty: Super easy
Storage Notes
Best eaten fresh. Assembled sandos get soggy. Egg mixture keeps 2 days in fridge. Pickled celery keeps 1 week. Make components ahead, assemble right before eating. Slice crusts off. Close your eyes. Pretend you’re in Tokyo.
