Description
Make a delicious Japanese Egg Sandwich (Tamago Sando) in just a few steps! Creamy egg salad with a rich Japanese mayonnaise filling on soft, fluffy milk bread. A perfect quick meal or snack!
Ingredients
For the Egg Salad:
6 large Pete and Gerry’s Organic Eggs
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 to 2 teaspoons milk or plant-based milk (optional)
4 tablespoons Japanese mayonnaise
For the Sandwich:
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional, for garnish)
Instructions
Step 1: Prepare the Egg Salad
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Boil the Eggs:
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Boil a pot of water, enough to fully cover the eggs. Once boiling, gently add the eggs and cook for 7 minutes for medium-soft eggs or 10 minutes for hard-boiled eggs.
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After boiling, transfer the eggs to an ice bath for 2 minutes. Peel them once they’re lukewarm.
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Mash the Eggs:
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Mash the eggs using a fork, leaving some larger pieces for texture.
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Season the Egg Salad:
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Add sugar, salt, pepper, and stir in the Japanese mayonnaise (add milk if you want a creamier consistency). Mix until smooth, and adjust seasoning to taste.
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Step 2: Assemble the Sandwiches
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Prepare the Bread:
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Lay the bread slices flat and spread ½ tablespoon butter on each side.
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Assemble the Sandwich:
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Spread the egg salad mixture evenly on one slice of bread. Top with the other slice of bread, buttered side down. Press gently to hold the sandwich together.
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Trim the Crusts:
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Using a sharp knife, remove the crusts for a clean, neat edge (this step is traditional in tamago sando).
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Garnish:
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Optionally, sprinkle with chives for added freshness and color.
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Step 3: Serve
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Cut the sandwich into halves or quarters and serve immediately.
Notes
- Mayonnaise: For an authentic taste, use Kewpie mayonnaise. For a lighter version, you can use low-fat or plant-based mayo.
- Milk: Adding milk creates a creamier texture. You can skip it if you prefer a thicker filling or if using soft-boiled eggs.
- Bread: Japanese milk bread is soft and slightly sweet, but you can substitute it with any soft white bread if unavailable.
- Storage: If making ahead, wrap tightly in plastic and store in the fridge for up to 2 days. They will soften but still taste delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Breakfast
- Method: boiling
- Cuisine: japanese
