Fluffy and rich, these simple sandwiches are the perfect picnic companions.

| By Antonia Day | Recipes

Lucky Dragon Supper Club’s Japanese Egg Sandos

Fluffy and rich, these simple sandwiches are the perfect picnic companions.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for Japanese egg sandos.


  • 6 eggs
  • ¼ cup Kewpie mayonnaise
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp caster sugar
  • 2 tsp milk
  • 1 tbsp chopped green onion
  • 8 slices white bread, crusts removed


  • Fill a pot with water and bring to the boil. Reduce the heat to medium-low.
  • Gently place the eggs in the pot and set a timer for 9 minutes.
  • While the eggs cook, fill a medium-sized bowl with ice and water.
  • Place the 9-minute eggs in the ice bath for 5 minutes.
  • Peel the eggs and separate the yolks from the whites.
  • Using a potato masher, mash the yolks together. You can also pass the yolks through a sieve for a smoother texture.
  • Add the kewpie, salt, pepper, caster sugar, and milk and mix to combine.
  • Roughly chop the egg whites to your desired consistency.
  • Add the whites to the yolk mixture and combine, adjusting seasoning if necessary.
  • Place in the fridge for 10 minutes.
  • Spoon 2-3 tbsp of the egg mixture evenly onto each sandwich.
  • Using a serrated knife carefully cut the sandos in half with little pressure to avoid smushing the bread.

For more from The Lucky Dragon Supper Club follow her at @luckydragonsupperclub

Photography by Iris & Me. Styling by Audrey Won.

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