Brought into the international spotlight by the late great Anthony Bourdain, Japanese convenience store style egg salad sandwiches are another level of delicious compared to other egg salad recipes. The addition of spam adds a satisfying meaty bite that pairs well with the creamy egg salad. Perfect for a packed lunchJump to Recipe
Kewpie Mayo vs Other Mayonnaise
Japanese mayo has a few key differences from other mayo varieties. It is made with rice vinegar, which is sweeter and more mild than other vinegar types. Additionally, japanese mayo also uses egg yolks instead of whole eggs for increased richness. This ingredient is crucial for the flavor of the egg salad and I wouldn’t recommend substitutions.
For maximum authenticity the recipe would call for shokupan (japanese milk bread). However, regular sandwich bread is a decent substitute. Try to find something a little higher quality and larger in size.
Spam Egg Salad Sandwich
4 large eggs
2 tbsp japanese mayo
½ tsp sugar
¼ tsp salt
¼ tsp pepper
2 slices spam
2 slices sandwich bread
- Cut two slices of spam, about a quarter inch thick. Fry in a pan on both sides for about 3 minutes or until browned and crispy.
- Gently lower the eggs into boiling water and set a timer for 11 minutes. Take 1 egg out after 7 minutes have passed (4 minute mark on timer), and place in an ice water bath. Peel the egg and set aside.
- After 11 minutes have passed, remove the remaining three eggs and place in the ice bath as well. Peel the eggs and cut them in half. Separate the yolks into another bowl and mash with a fork until fairly fine. Add the mayo, sugar, salt and pepper and mix until combined.
- Dice the egg whites into roughly centimeter sized pieces and fold into the yolk and mayo mixture.
- To assemble, place spam on one slice of bread. Cut the remaining egg in half and place in the middle, between the spam slices. Finally layer on the egg salad and the remaining slice of bread. Cut in half, optionally garnish with green onion, and enjoy.