Milk Bread Sandwich with Egg Salad and Pickled Cucumber

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Soft, fluffy Japanese milk bread envelops a creamy egg salad brightened with crisp pickled cucumber slices for a nostalgic sandwich. This Japanese-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs Japanese milk bread (shokupan), large eggs, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices Japanese milk bread (shokupan)
• 3 large eggs
• 3 tbsp mayonnaise
• 1 tsp Japanese mustard
• 1 tbsp rice vinegar
• 1/4 cup thin cucumber slices
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Place 3 large eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove eggs, cool under cold water, peel, and roughly chop.
2. Step 2: In a medium bowl, combine chopped eggs with 3 tbsp mayonnaise, 1 tsp Japanese mustard, 1 tbsp rice vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently until creamy but chunky.
3. Step 3: Thinly slice cucumber into rounds and soak in 1 tbsp rice vinegar for 5 minutes to lightly pickle.
4. Step 4: Lay 4 slices of Japanese milk bread on a clean surface. Spread the egg salad evenly over 2 slices.
5. Step 5: Drain pickled cucumber slices and layer them evenly over the egg salad.
6. Step 6: Top with the remaining 2 slices of bread to form sandwiches. Press gently and cut each sandwich diagonally in half.
7. Step 7: Serve immediately or wrap tightly for a packed lunch.