The egg salad of your dreams! Egg salad sandwich with lox on challah inspired by Japanese egg salad sandwiches from our honeymoon.
When people ask about our Japan honeymoon, they usually ask about the food. Of course, I mention the epic sushi, wagyu beef, kushiage, yakitori, tempura, and even rainbow cotton candy, but I never forget the humble egg salad sandwich. Creamy egg salad often mixed with soft boiled eggs on soft crustless milk bread. It’s simple but perfect. So while it’s hard to re-create the 25 course omakase we had in Tokyo, egg salad seemed doable. I added a twist, of course. I swapped out the milk bread for challah. Japanese egg salad is slightly sweet from the Kewpie mayo and bread, so this sweet bread worked well. Then I added in lox and scallions and voila! Lunch is served. The best one we tried in Japan was – seriously- from 7-Eleven. I know, the food is so good in Japan even 7-Eleven is worth the trip! But this version will hold me over until we return to Japan.
This is a simple sandwich, so the ingredients and their preparations are key to egg salad sandwich success.
That perfectly jammy egg! Pillowy challah and quality smoked salmon. Homemade lox if you can! Don’t skimp on the mayo!
Our 7-Eleven egg salad sandwich had the soft boiled eggs mixed in with the hardboiled, so you can do that or layer. The choice is yours! To layer, place the egg halves on the lox next to each other.
And then top with the egg salad, making sure to get some in between the eggs. Top with the other slice of bread and slice the long way so you cut the soft boiled eggs in half. Oh hai (this means yes in Japanese), but hi works here too if you don’t mind talking to your food. Eat!
- 4 slices of challah, crusts trimmed off into rectangular pieces
- 2 ounces lox
- 5 large eggs
- 2 tablespoons Kewpie mayonnaise (or regular mayo with a pinch of sugar)
- 2 teaspoons chives, minced
- Salt and pepper to taste
- Bring a medium stockpot of water to a boil and lower to a simmer. Place eggs carefully in the water and set a timer to 7 minutes. Prep an ice bath near the eggs.
- After 7 minutes, remove two of the eggs and place in the ice bath and let the other 3 cook for another 2 minutes (so 9 minutes total).
- Peel the cooled eggs and slice in half. Set aside the soft boiled eggs (you removed those first).
- Place the other eggs in a medium bowl with mayonnaise and chives. Mash with a fork until well mashed. Season with salt and pepper to taste (remember your lox will add a little more salt.)
- Set our your challah slices and top with a slice of lox on each. Then put the soft boiled egg slices yolk side down on the lox. Top with the egg salad, making sure to get between the egg halves.
- Top with the other challah slices and cut the long way so you're cutting the soft boiled eggs in half. Serve immediately!