Japanese 7-Eleven Egg Salad Sandwich

September 19, 2017

Test Kitchen-Approved

Author Notes: This recipe closely mirrors what I would call the best egg salad sandwich I've ever eaten in my life, widely available at "conbini"/convenience stores across Japan. My personal favorite one was at 7-Eleven, but they all have the same idea: super-smooth eggs that don't shy away from mayo, in between soft white bread.

I use a food processor to fluff up the egg salad, and add salt to taste as I puree. Use pepper sparingly; it should be super subtle. (It's better to use pepper that hasn't been freshly ground.) While milk bread is ideal, any soft white bread should do the trick; just make sure the crusts are off. If you don't have kewpie mayo, regular mayo will do (but kewpie mayo is great—and you'll get good use out of a bottle, available online and at most Asian markets).
Nikkitha Bakshani

Makes: 1 sandwich
Prep time: 10 min
Cook time: 10 min

Ingredients

  • 2 slices soft white bread (shokupan is best)
  • 2 hard-boiled eggs
  • 3 tablespoons kewpie mayonnaise
  • salt and pepper, to taste
In This Recipe

Directions

  1. You can boil eggs however you like, but I recommend a method that still yields a bright, yellow yolk. Bring a pot of water to a boil, and add a splash of rice vinegar. Place the eggs in the water and boil, uncovered, for 9 minutes. Remove and place in a large bowl of ice water. Peel the eggs in the water (it comes off easier). Cut the hard-boiled eggs in halves or quarters and place in a food processor.
  2. While eggs are boiling, cut the crusts off two slices of bread.
  3. Add the mayo to the food processor, and a little bit of salt. Puree for a few seconds. Taste, add more salt and pepper, if necessary. You won't be processing it for too long—just enough for the egg salad to look smooth and unified.
  4. Spread over one slice of bread, so that there's a thick layer. You might not want to spread it too close to the edges, as the pressure of your fingers on the sandwich might make the filling ooze out a bit. (But it's a pretty oozy sandwich, so don't fret.) Top with the other slice and cut in half, gently, with a sharp knife. You can also enjoy this open-faced; that's not the 7-Eleven way but it's still good. There will be leftover egg salad; set it aside, refrigerate, and use within a few days.

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Salad|Sandwich|Japanese|Egg|Lunch

Reviews (8) Questions (1)

8 Reviews

Susan L. September 18, 2018
Oh, I need a touch of minced onion or shallot, and celery.
 
Jason September 17, 2018
As far as I can tell, your recipe makes a crustless salty mayo sandwich, with unused hardboiled eggs.
 
Jason September 17, 2018
Whoops, I see it now.<br />
 
Becky S. September 16, 2018
I have always made my egg salad like this as did my mother. Love it!
 
Thomas M. July 19, 2018
At least in Kyushu, I'm pretty convinced 7-11 adds some extra egg yolks to their egg salad, which makes them extra tasty.<br /><br />Genius.
 
Assonta W. July 10, 2018
My favorite ones had a thin slice of ham with the egg salad! I miss konbini!
 
Melissa S. May 9, 2018
I used to eat the 7-Eleven sandwich eggs for breakfast every morning when I lived in Japan! A few years back the USA 7-Elevens carried them but shortly thereafter they changed the recipe. I'll never recover. ;A;
 
Samantha W. September 22, 2017
YES!!!