Japanese Egg Sandwich (Tamago Sando) Recipe
This Japanese Egg Sandwich, known as Tamago Sando, features a creamy egg salad enveloped between slices of light and fluffy Japanese milk bread. Perfect for a quick, satisfying meal or a lunchbox treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Mixing, Boiling, Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Egg salad:
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoon milk or plant milk (Optional)
- 4 tablespoons Japanese mayonnaise
Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- To make the egg salad: Prepare an ice bath. Boil eggs for 7 minutes for medium soft boiled. Transfer eggs to ice bath, peel, and mash in a bowl. Mix with sugar, salt, pepper, and mayonnaise.
- To cook and assemble the sandwich: Butter bread slices, spread egg salad on one slice, top with another slice. Remove crusts, slice, and garnish with chives.
Notes
- If using hard-boiled eggs, add milk for desired consistency.
- For soft-boiled eggs, milk is not necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 2.2g
- Sodium: 418mg
- Fat: 15.4g
- Saturated Fat: 4.9g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 10.3g
- Cholesterol: 290mg
