• 1 can of SPAM® Classic
  • 5 large eggs
  • 1 tbsp Baking soda
  • 2 slices of white bread (or Japanese milk bread)
  • 5 tbsp of mayonnaise (or kewpie mayo)
  • ⅛ tsp fine ground black pepper
  • ¾ tsp salt
  • ½ tsp of granulated sugar
  • 1 tbsp finely chopped chives (optional)


  1. Place 5 eggs in a medium pot, and fill the pot with cold water to about an inch above the eggs. Add a tablespoon of baking soda to the water, which will make the eggs easier to peel later in the process. Bring the water to a rapid boil on high heat. Once boiling, cover the pot and remove from heat, and set a timer for 10 minutes. While eggs are cooking, prepare 2 ice baths with cold water and ice. After 6 minutes have elapsed, remove 1 egg and place it in an ice bath (this egg will be soft boiled), and once the full 10 minutes have passed, remove the other 4 eggs and place them in the second ice bath (these will be hard boiled).
  2. After chilling in the ice bath, peel your 4 hard boiled eggs and slice them in half top-to-bottom. Remove the yolks and place them in a medium mixing bowl and mash them with a fork until broken down. Next, finely chop the left-over egg whites and add them into the mixing bowl. Add in mayo, salt, sugar and pepper, and mix until all ingredients are combined. Place in your refrigerator until ready to use.
  3. Cut SPAM® Classic into 2 slices that are about ¼ inch thick. In a small skillet over medium-high heat, cook the 2 slices of SPAM® Classic for 2 to 3 minutes or until crispy and brown on each side.
  4. To assemble sando:
  5. Take a slice of white bread and place your 2 cooked slices of SPAM® Classic horizontally, and then place soft boiled egg (sliced in half top-to-bottom) faced down in the middle. Then carefully spread your refrigerated egg filling over the halved eggs, and top with another slice of white bread. To finish off the sando, cut off the crusts, and slice the sando into thirds, making sure to bisect the eggs side-to-side rather than top-to-bottom. For the perfect presentation, rotate the slices to have the beautiful layers of the inside of the sandwich facing up, and garnish with finely chopped chives. Enjoy!
  6. Cook’s Tips: Use pasture raised eggs or any high quality eggs to get a brighter looking egg yolk!