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Western Wonders

Egg Salad Sandwiches

This quick easy recipe is perfect for a picnic, lake days or on the go.

Yield: 4 servings

Prep time: 10 mins

Total time:  10 mins


  • 2 green onions, chopped
  • 6 hardboiled eggs, peeled and diced
  • 4 tablespoons mayonnaise
  • 1 tablespoon Yamasa Vegetarian Tonkotsu Ramen Broth
  • 2 teaspoons yellow mustard
  • 1 tablespoon sweet relish


  1. Stir the eggs in a bowl. Add mustard, mayonnaise, mustard, sweet relish, Yamasa Vegetarian Tonkotsu Ramen Broth, green onions and mix well. Taste and adjust seasonings as needed.
  2. Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.
  3. Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.