Description
Japanese egg sandwich, or tamago sando, features creamy egg salad packed between fluffy Japanese milk bread. It’s simple, light, and perfect for breakfast, lunch, or a quick snack.
Ingredients
Egg Salad:
- 6 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (optional garnish)
Instructions
1. Prepare an ice bath in a large bowl.
2. Bring a medium pot of water to a boil. Carefully lower the eggs into the water and boil for 7 minutes for soft-boiled or 10 minutes for hard-boiled. Let sit for 1 minute, then transfer to the ice bath for 2 minutes. Peel the eggs while still lukewarm.
3. Mash the peeled eggs in a bowl with a fork until pieces are small. Mix in sugar, salt, and black pepper.
4. Add Japanese mayonnaise (and milk if using hard-boiled eggs). Stir until creamy. Adjust seasoning if needed.
5. Spread 1/2 tablespoon softened butter onto each slice of bread.
6. Spread egg salad evenly on one slice, then top with the other slice, buttered side down. Gently press and trim off crusts.
7. Repeat with the remaining bread and egg salad. Garnish with chives if desired.
8. Cut sandwiches in half and serve immediately.
Notes
If using soft-boiled eggs, you can skip the milk. For hard-boiled eggs, add 1–2 teaspoons of milk for creaminess.
Wrap sandwiches tightly in plastic wrap to store in the fridge for up to 2 days.
Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Boiling, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 215
- Sugar: 2.2g
- Sodium: 418mg
- Fat: 15.4g
- Saturated Fat: 4.9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 10.3g
- Cholesterol: 290mg