Description
This Japanese Egg Sandwich, known as Tamago Sando, is a delicious and creamy sandwich filling made with eggs, Japanese mayonnaise, and seasonings, served between slices of soft white bread. Perfect for a light lunch or snack.
Ingredients
Scale
Egg Salad Filling:
- 4 large eggs
- 2 tablespoons Japanese mayonnaise (such as Kewpie)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Additional:
- 4 slices soft white bread (milk bread or sandwich bread, crusts removed)
- 1 tablespoon unsalted butter (softened, optional)
Instructions
- Cook Eggs: Boil eggs for 10 minutes, cool in ice bath, peel, and separate whites and yolks.
- Prepare Filling: Mash eggs, yolks, mayo, sugar, salt, and pepper. Add chopped egg whites.
- Assemble Sandwiches: Spread mixture on bread slices, top with remaining bread, press lightly, and trim crusts.
- Serve: Cut sandwiches and serve chilled or at room temperature.
Notes
- For authentic texture, use shokupan (Japanese milk bread).
- Chill egg mixture for 30 minutes for a firmer slice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack
- Method: Stovetop, No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 4g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg
