It doesn’t get any more simple than this right here. This Japanese Egg Salad is made with just 4-5 ingredients and takes hardly any time at all to make and the end result is creamy, light, and delicious! So what makes this egg salad Japanese? The secret is in the mayonnaise! This egg salad uses kewpie, which is the Japanese version of mayonnaise. But, don’t worry! You can find it at most grocery stores.

American mayonnaise is made with whole eggs and white vinegar. Kewpie is made with egg yolks and rice vinegar or apple cider vinegar. Kewpie eggs up being sweeter and has less tang. It’s also a lot richer and creamer too!

Generally this Japanese Egg Salad would be paired with milk bread, but they don’t carry that in most American grocery stores so I decided to go with a soft brioche style sliced bread instead. It ended up being a lighter and sweeter take on egg salad and it was delish!

I’ll be enjoying this the rest of the week for lunch. Just store leftovers in an airtight container in the fridge until ready to enjoy. It’ll last about 3-5 days that way.

Step-by-Step Photos: