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🥪 Japanese Egg Salad Sandwich (7-Eleven Style)
A creamy, fluffy egg salad sandwich made with soft Japanese milk bread. Inspired by the famous convenience store (konbini) version, this sandwich is rich, slightly sweet, and melts in your mouth. Perfect for breakfast, lunch, or a quick snack!

🛒 Ingredients – Makes 2 sandwiches
4 large eggs
3 tbsp Japanese mayonnaise
1 tbsp milk or heavy cream
1/2 tsp mustard (Dijon or mild grain mustard, optional)
1/2 tsp sugar
Salt and white pepper, to taste
Soft white bread (Japanese milk bread or sandwich bread), 4 slices
Salted butter, softened (for spreading)

👩‍🍳 Instructions
Boil the eggs for about 10 minutes. Cool under cold water and peel.
Roughly chop the eggs. Mix with mayonnaise, milk or cream, mustard, sugar, salt, and white pepper in a bowl until creamy.
Trim the crusts off the bread slices.
Spread a thin layer of softened salted butter on one side of each slice.
Generously spread the egg salad on two slices, then top with the remaining bread (buttered side inward).
Wrap the sandwiches in plastic wrap and let rest for 5–10 minutes to set.
Cut in half and serve. Enjoy the soft, rich, and creamy bite!