Chilli Crisp Egg Sandwich
This Chilli Crisp Egg Sandwich is a creamy, spicy twist on the classic Japanese-style egg sandwich. Inspired by the soft, comforting texture of tamago sando, it adds chilli crisp for savoury heat and a delicious crunchy finish. If you’re looking for an easy egg sandwich that’s a touch of spice, this one delivers plenty of flavour without making things complicated.
Why You’ll Love This Egg Sandwich
Japanese-inspired: This sandwich takes inspiration from the creamy egg filling and soft bread of a Japanese-style egg sandwich, with chilli crisp giving it a different flavour profile.
Creamy and crunchy: The egg filling is creamy while the chilli crisp adds little bits of crunch. The final drizzle of chilli oil crunch takes it one step further.
Easy to make: There are only a few ingredients and the preparation is straightforward, making this a great option for a quick breakfast or lunch.
Customisable: You can easily adjust the amount of chilli crisp depending on how much heat you like.
Simple comfort food: There’s something about a creamy egg sandwich on fresh white bread that makes such an easy and satisfying meal.
Ingredients
Large eggs: Six free range large eggs make enough creamy filling for three sandwiches.
Bicarbonate of soda: A little bicarbonate of soda is added to the boiling water when cooking the eggs as it can help make the shells easier to peel.
Mayonnaise: Any mayonnaise works in this recipe. It gets mixed with the egg yolks to create the creamy base for the filling.
Salt or Aromat: I use ¾ teaspoon of salt or Aromat for seasoning. If using Aromat, taste the filling before adding any extra.
Ground black pepper: A little black pepper adds warmth and savoury flavour to the egg mixture.
Chilli crisp: Chilli crisp gives the filling its spicy, savoury flavour along with little crunchy pieces throughout.
Fresh white bread: Soft white bread works really well here. If you want to lean further into the Japanese-style inspiration, you can use milk bread or shokupan.
Butter: Butter is spread over the bread before adding the filling, adding a little extra richness.
How to Make a Chilli Crisp Egg Sandwich
Step 1: Bring a pot of water to a boil and add a little bicarbonate of soda. Carefully add the eggs and cook for 8 minutes. Transfer them to cold water, allow them to cool, then peel.
Step 2: Separate the yolks from the whites. Chop the whites and mash the yolks separately.
Step 3: Mix the mashed yolks with the mayonnaise, salt or Aromat, black pepper and chilli crisp until creamy. Fold in the chopped egg whites until everything is evenly combined.
Step 4: Butter the six slices of fresh white bread. Divide the egg mixture between three slices, then top with the remaining bread.
Step 5: Drizzle the assembled sandwiches with chilli oil crunch, slice in half and serve immediately.
How to Store This Egg Sandwich
Egg filling: If you want to prepare the filling ahead of time, keep it in an airtight container in the refrigerator and assemble the sandwiches when you’re ready to eat.
Assembled sandwiches: For the best texture, I recommend eating the sandwiches fresh. The bread can become soft if the assembled sandwiches sit for too long.
Frequently Asked Questions
Can I use regular mayonnaise?
Yes. Any mayonnaise works in this recipe, so you can use your favourite brand.
Why do you add bicarbonate of soda to the water?
A little bicarbonate of soda can help make the boiled eggs easier to peel by making the cooking water more alkaline.
Can I use milk bread instead of white bread?
Yes. Milk bread, or shokupan, is used for Japanese-style egg sandwiches because it’s soft and fluffy. I use fresh white bread in this version because it’s readily available and works really well with the creamy egg filling.
Is this a traditional Japanese egg sandwich?
It’s a Japanese-inspired egg sandwich rather than a traditional one. The creamy egg filling and soft bread are inspired by Japanese-style egg sandwiches, while the chilli crisp and chilli oil crunch give this version its own spicy twist.
⭐ Tried this recipe? Leave a star rating and a comment below, I’d love to hear how your chilli crisp egg sandwich turned out.
Ingredients
- 6 large eggs
- 4 tbsp mayonnaise
- ¾ tsp salt (or aromat)
- ¼ tsp ground black pepper
- 1 tsp chilli crisp
- 6 slices fresh white bread
- 2 tbsp butter (to spread on bread)
Instructions
- Bring a pot of water to a boil and add a little bicarbonate of soda. Carefully add the eggs and cook for 8 minutes. Transfer them to cold water, allow them to cool, then peel.
- Separate the yolks from the whites. Chop the whites and mash the yolks separately.
- Mix the mashed yolks with the mayonnaise, salt or Aromat, black pepper and chilli crisp until creamy. Fold in the chopped egg whites until everything is evenly combined.
- Butter the six slices of fresh white bread. Divide the egg mixture between three slices, then top with the remaining bread.
- Drizzle the assembled sandwiches with chilli oil crunch, slice in half and serve immediately.
Notes
- Mayonnaise: Any mayonnaise works in this recipe.
- Eggs: Adding bicarbonate of soda to the boiling water can help make the eggs easier to peel.
- Bread: Fresh white bread works well, but milk bread or shokupan can be used for a more traditional Japanese-style sandwich.
- Spice level: Adjust the chilli crisp and chilli oil crunch to suit your preferred level of heat.
- Make ahead: The egg filling can be prepared ahead and refrigerated in an airtight container. For the best texture, assemble the sandwiches shortly before serving.
