This soft and fluffy egg salad sandwich is the ultimate breakfast that is simple to make, yet melt-in-your-mouth delicious. Featuring soft buttery milk buns generously packed with a creamy egg mixture, this light & delicious breakfast will instantly brighten your morning.
The fluffiest egg salad sandwich ever!
This fluffy egg sandwich, being one of my all-time favorite breakfast recipes, has been often featured on my blog with a side of coffee or tea to accompany them.
I first discovered this style of sandwich at a brunch cafe in South Korea, and was instantly mesmerized by its soft and creamy egg filling packed in buttery milk buns that are often found in Korean bakeries.
Most notably, these sandwiches stood out for their cute and round aesthetic, as well as the abundance of filling in each sandwich. Every bite was truly indulgent with the fluffy egg whites being the highlight of the sandwich, enriched with creamy mayonnaise and a hint of sweetness to complete the taste.
Since then, this style of sandwich has become one of my favorite breakfast dishes to make, as they are both filling and incredibly delicious. Moreover, its ease of preparation and consistency makes it the perfect breakfast to make for a busy week ahead.
How do you make the ultimate Fluffy Egg Salad Sandwich?
I’ve always loved making egg sandwiches due to their simplicity and taste. To make it even better, eggs are an excellent choice of inexpensive yet high-quality protein. Not to mention, they are rich in essential nutrients, which make them the perfect choice to fuel your body for the day ahead.
Best of all, this recipe calls for basic ingredients that are easily found in your kitchen. Here are the ingredients you will need:
- Large eggs: to be boiled in water along with salt and vinegar
- Red onion: finely chopped to be added to the egg mixture. This will not only add a slight crunch to the filling but is absolutely delicious!
- Salt, pepper, and sugar: to season the egg mixture
- Mayonnaise and mustard: the core components of the filling! I prefer to use Kewpie mayonnaise for that extra delicious eggy flavor, but you can also use regular mayonnaise. As for the mustard, please feel use either the regular kind or Dijon.
- Soft milk buns: these Asian-style buns are incredibly soft and airy which makes them perfect for the filling to be added, but any kind of white bread or brioche would also go very well with this recipe.
- I like to bake my own milk buns, but they are easily found in Korean bakeries as well. You will have to ask for “morning bbang (모닝빵)” which translates to morning bread.
- Parsley flakes: for garnish. This is mostly for the final aesthetic, so not completely necessary unless you are going for that picture-perfect brunch to impress your loved ones (or the ‘gram)! 😉
How to make perfect hard-boiled eggs
This recipe requires the eggs to be hard-boiled, but slightly soft in texture. Here are some tips to help you with the process:
- Use room-temperature eggs if you can. The sudden change of temperature can cause the eggshells to crack open, which results in a white gooey mess in your boiled eggs.
- To prepare room-temperature eggs, you can take them out of the fridge about 30 minutes before adding them to the boiling water, or if you are running short on time, simply place the eggs in a bowl of warm water for about 5-10 minutes.
- When boiling the eggs, add about a teaspoon each of salt and white vinegar to the water. This will allow the eggshells to peel off seamlessly!
- For large-sized eggs, boil them for exactly 10 minutes in the boiling water, for that slightly soft yet hard-boiled consistency. Prepare an ice bath as the eggs are boiling, and immediately transfer them into the bowl of ice-cold water when the time is up.
Additional tips & tricks
- When preparing the egg mixture, I recommend first separating the yolks and egg whites. Mashing the egg yolks first and adding diced egg whites are essential in creating that fluffy texture caused by the chunky egg whites.
- The amount of mayonnaise is based on your personal preference, so please feel free to add more or less depending on the level of creaminess that you want to achieve.
- I like to use Japanese Kewpie mayonnaise for the extra delicious eggy flavor, but regular mayonnaise or light mayonnaise will also work well.
- This recipe yields about 4 small sandwiches, for approximately two servings. Please feel free to double or triple the amount for a bigger portion!
- When properly stored in an airtight container, the egg mixture will be good for 2-3 days in the fridge.
- This creamy egg mixture is also perfect for making Japanese egg sandwiches, to be made using slices of white bread. The egg filling is completely versatile, so please feel free to be creative in adding any vegetable toppings that you prefer as well.
Other Brunch recipes you may like:
- 10-Minute Tomato Egg Stir Fry
- Volcano Korean Steamed Egg (Gyeranjjim)
- Eggslut Breakfast Sandwich
- Easy Shakshuka (Eggs in Hell)
- Strawberry Sando (Japanese Fruit Sandwich)
- Korean Egg Drop Sandwich
I hope this recipe brightens up your week, and please do leave me a comment below or send me a message on Instagram if you have any questions!
Fluffy Egg Salad Sandwich
- 6 large eggs at room temperature
- 1 tsp each salt and vinegar for the boiling water
- 2 tbsp red onion chopped
- 1/4 tsp each salt and pepper
- 1 tsp sugar
- 5 tbsp mayonnaise preferably Kewpie
- 1 tsp mustard regular or Dijon
- 4 milk buns or any bread of choice, sliced in half
- parsley flakes for garnish
- Add salt and vinegar to a pot of boiling water and carefully add the eggs. Let the eggs boil for 10 minutes, and prepare a bowl of ice water. Once the eggs are done cooking, immediately transfer them into the ice bath and let them cool for at least 5 minutes.
- Peel the eggs and separate the egg yolks and whites. Mash the yolks in a medium bowl and dice the egg whites into small chunks. Add the egg whites and red onion to the bowl, and mix to combine.
- Add salt, pepper, sugar, mayonnaise, and mustard. Mix together with a spoon until everything is well combined.
- Pack each milk bun with a generous amount of egg mixture, and garnish with parsley. Serve immediately and enjoy!