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There’s a reason the Japanese egg salad sandwich has such a devoted following — impossibly soft eggs folded into a creamy filling, traditionally held together by pillowy milk bread.

Our twist stays just as craveably-creamy, but brings in a signature kick of spice and a welcome crunch, swapping the cloud-like bread for a crisp, golden baguette. Try it now, thank me later — and as always, watch this space for lots more eggscellent inspiration worth sprinting out of bed for!

Steps For Making This Japanese Egg Salad Toast

Start with the eggs: Boil your eggs (7 minutes for jammy eggs, 8.5 minutes for a more set but soft-boiled texture). Shock the cooked eggs in an ice bath to stop the cooking. Once cooled, peel and separate the yolks from the whites. Roughly chop the whites and set aside.
Make the creamy base: Mash the yolks in a mixing bowl with mayonnaise, Greek yogurt, hot sauce, and chilli flakes until smooth and luscious.
Bring it together: Fold the chopped whites into the yolk mixture until combined — you want it creamy but still with a bit of texture.

Assemble: Generously scoop the egg salad over a slice of toasted baguette (or your favourite crusty bread). Finish with scallions and maybe an extra sprinkle of chilli flakes for heat.

Creamy, spicy, crunchy — this one’s dangerously addictive and guaranteed to make breakfast (or lunch) your new favourite meal of the day. SO DIVE IN!

Japanese-Style Egg Salad on Toast

A creamy Japanese style egg salad with a gentle kick of heat, served on crunchy toast for contrast and comfort in every bite.

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Prep Time 15

Course Breakfast, Brunch, Lunch, Snack

Cuisine Asian, Contemporary, Japanese

Servings 2

Ingredients

4 eggs
4 tbsp mayonnaise
1 tbsp Greek yogurt
1 tbsp hot sauce of choice
2-3 tsp chilli flakes
Scallions for garnish
Crusty baguette halved and toasted

Instructions

Boil 4 eggs (7 minutes for jammy eggs; a bit longer if you want them more set). Shock in an ice bath so that the eggs cool down.
Peel the eggs and separate the yolks from the whites.
Roughly chop the egg whites to your desired texture.
In a mixing bowl, mash the yolks with mayonnaise, Greek yogurt, hot sauce, and chilli flakes until smooth and creamy.
Fold in the chopped whites until well combined.
Spread the egg salad generously on toasted baguette halves.
Garnish with scallions and serve immediately.

Video

Keyword best egg recipes, egg salad sandwich, japanese egg salad, the foodie diaries egg recipes

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