Description
A Japanese egg sandwich, or Tamago Sando, combines creamy egg salad with soft, pillowy Japanese milk bread. The use of Japanese mayonnaise makes it rich and velvety, creating a delightful sandwich perfect for breakfast, lunch, or a snack.
Ingredients
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 teaspoons milk or plant milk (Optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish) (Optional)
Instructions
- Prepare an ice bath in a large bowl.
- Bring a medium pot of water to a boil, ensuring it’s high enough to cover the eggs. Gently lower the eggs into the boiling water.
- For medium-soft boiled eggs, cook for 7 minutes. For hard-boiled eggs, cook for 10 minutes.
- Turn off the heat and let the eggs sit for 1 minute.
- Transfer the eggs to the ice bath and let them sit for 2 minutes. Peel the eggs once they are cool enough to handle.
- Transfer the peeled eggs to a large bowl and mash them with a fork to small pieces, smaller than a pea but larger than minced.
- Add sugar, salt, and pepper, and continue mashing until well mixed.
- Add the mayonnaise (and milk if using) and stir everything together. Adjust seasoning to taste.
- Spread 1/2 tablespoon of softened butter on each slice of bread. Spread the egg salad on one slice of bread and top with the second slice, buttered side down. Press gently on the sandwich.
- Slice off the crusts of the bread and garnish with chives, if desired.
- Cut the sandwich in half and serve immediately.
Notes
- For extra flavor, you can add a little Dijon mustard to the egg salad for a mild tang.
- For a lighter version, substitute butter with avocado spread.
- For a crunchier version, add shredded lettuce or baby spinach to the sandwich.
- For a savory twist, add smoked salmon or turkey to the sandwich.
- Store the sandwich wrapped in plastic wrap in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling, Mashing, Spreading
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
