Soft Boiled Egg Salad Sando

The Soft Boiled Egg Salad Sando combines the richness of Western and Japanese egg salad traditions, spotlighting the delectable egg as its centerpiece.
A Japanese egg salad sando with soft boiled eggs and shokupan

Western egg salad and Japanese egg salad are very different. In Britain and the US, herbal notes and spices are a core part of the salad, but in Japan, the egg flavor is the centerpiece. In our recipe, we will have the option to add some chopped green onion or furikake (Japanese rice seasoning), but these are a modification from the standard sandwich.

For this recipe, we will not be hard boiling the eggs, but somewhere in between soft and medium boiled. This generally means that the yolk is more like a jelly than a liquid, and hasn’t fully cooked. This will certainly take some practice to get right, but the payoff is learning exactly how you like your eggs, a worthy pursuit indeed. Note there are three eggs per sandwich, two are in the egg salad, one is split in the middle of the sandwich.

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Egg Salad Ingredients:

  • 2 medium-sized eggs
  • 2 teaspoons of mayonnaise
  • 2 teaspoons of sour cream
  • ¼ teaspoon of Dijon mustard
  • 2 pinches of onion powder
  • 2 pinches of white pepper
  • 2 pinches of salt


  • 2 Chopped Green Onions
  • 1 teaspoon Furikake

Begin by boiling water for your eggs, cooking for approximately seven minutes. This is the most difficult part and may vary depending on your egg size and elevation. The goal is to get the eggs out just as the yolk becomes solid, but can still be deformed easily with a finger. It may be easier to peel this type of egg if you lightly crack one with the back of a spoon before boiling. Chop two of the eggs into small pieces and set aside. Cut the third egg in half lengthwise.

Next, chop your onions and combine mayonnaise, sour cream, mustard, and spices in a bowl. Stir everything together and add your two chopped eggs to the mix. Mix until you have a lovely, and slightly chunky egg salad, don’t be too aggressive with it. When you finish preparing the salad, we can move on to the sandwich assembly.

Rest of the Sandwich:


  • 2 slices of Shokupan
  • 1 medium-sized egg
  • A squeeze of Dijon mustard
  • A squeeze of mayonnaise


  1. Set your two slices of bread on a flat surface and put a bit of mustard on one and mayonnaise on the other.
  2. On the mustard half, lay the two egg halves down the middle of the sandwich, forming an elegant line with the medium-boiled eggs.
  3. Add your egg salad on top of the egg and press the top piece of bread carefully with your whole hand, to push the egg salad down evenly.
  4. Slice in thirds, with each cut taking place at the precise location of the midpoint of the egg. Aesthetics are a vital aspect of Japanese Sandos, and you want to be able to flip these sandwiches on their side and see the egg and yolk clearly.

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