recipe: egg sando

when the nearest konbini is too far away

More often than not, simple things are the best things. Take for example the humble egg salad sandwich. Sure, texture-wise we don’t have much going on here, especially if you go with Japanese style milk bread. But the flavors are at the same time rich and refreshing. It’s the perfect breakfast, lunch or dinner. And it’s cute. Very cute.

In Japan and in other Asian cities, it’s easy and delicious to pop into a convenience store to grab a pre-packaged sandwich for a dollar or two. In the U.S., it’s more within the realm of trendy restaurants and upscale caf├ęs that sell the same thing on a nice plate for five times as much.

A lot of places sell egg sandos these days (they also sell katsu sandos, but we’ll save that for another day). One such place that nearly broke the food internet is Konbi. And seeing as I am thousands of miles away from Konbi, I figured it’s time I suck it up and make myself a sandwich.


  • 2 eggs
  • 1-2 tbsp Kewpie mayo
  • Salt + Pepper
  • 2 slices of milk bread or shokupan (can be toasted if preferred)


  1. Place the eggs in a pot and cover with tap water. Bring to a boil and then turn off the heat, cover and let sit for 6-8 minutes.
  2. Peel the eggs. One will be cut in half and the other will be smashed.
  3. To the smashed egg, add in the mayo, salt and pepper to taste and mix until well-combined.
  4. Spread half the egg salad mixture on each slice of bread. Place the two egg halves side by side in the middle of one slice and top with the other slice (so that when you cut through the middle, it’ll cut through the center of the egg).
  5. Wrap up in parchment paper, cut in half, marvel at the beauty, and enjoy.