Furikake Egg Salad Sandwich

By Ifrah F. Ahmed

Updated July 8, 2026

  • David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Ready In
25 min
Rating
5(145)
Comments
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This egg salad sandwich is an umami-filled dream. Slices of soft bread are filled with a mayo-rich and Dijon-spiked egg mixture that gets an herby lift from chopped dill and the satisfying sea-like flavor of furikake. Briny pickle juice lends a punch along with sharp minced red onion. These flavors come together to make a sandwich that is a perfect lunch or snack for any warm day, whether you enjoy it while standing at the kitchen counter or picnicking at the beach. Pair it with the potato chips of your choice and a juicy pickle or serve it on its own. Just make sure to chill the egg salad filling for at least 10 minutes before assembling the sandwiches.

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Ingredients

Yield:4 sandwiches

  • 8 large hard-boiled eggs, cooled

  • ½ cup mayonnaise 

  • 2 tablespoons minced red onion

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon pickle brine 

  • 1½ teaspoons Dijon mustard

  • ¼ teaspoon fine sea salt

  • Black pepper, to taste 

  • 2 tablespoons furikake (such as nori komi), plus more for serving, if desired

  • 8 slices Japanese milk bread or sourdough 

  • Pickles and potato chips, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 384 milligrams cholesterol; 521 calories; 10 grams monounsaturated fat; 16 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 3 grams fiber; 589 milligrams sodium; 19 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel eggs and chop into small bite-size pieces (you should have about 3 cups). Transfer to a medium bowl and mix in the mayonnaise, red onion, dill, pickle brine, mustard, salt, black pepper and furikake. Taste and season with additional salt and pepper as needed. Chill egg salad in the fridge for 10 minutes or until you are ready to assemble sandwiches.

  2. Step 2

    To assemble, spread the egg salad on four slices of bread. Top with extra furikake if desired, then top with the remaining slices of bread to make sandwiches. Serve with pickles and potato chips on the side, if desired.

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Ratings

5 out of 5
145 user ratings
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Comments

Ellen

For a more authentically Japanese taste, use Kewpie Mayonnaise (look for the imported label).

Barbara

The number of eggs only shows up if you click on 2x or 1/2. Clearly, it’s 8 for the original recipe.

Marmie

Can be deliciously plantfully adapted with tofu, vegan mayo and plant-based Hokkaido milk bread. See Sarah’s Vegan Kitchen for a tofu egg salad method to adapt here, and Domestic Gothess if you want to make your own bread!

Alan S

I made this exactly as written but substituted four potatoes for the eggs. It was delicious and you avoid having that eggy funk that can poison the kitchen if you leave egg salad sitting out for a while. Only downside was slightly more of a potato salad flavor but otherwise a keeper.

Michael

Yes, Kewpie and trim the crust.

Erica

Peter Stock and anyone else for whom furikake sounds exotic and hard to get ahold of: It's on the shelves at my boring midwestern Target, quite inexpensive! And if you ever have leftover rice that needs a little pick-me-up, this stuff is your quick answer - instant flavor!

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