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–+ servings
Japanese Egg Sandwich

Creamy Japanese Egg Sandwich for a Quick, Delightful Lunch

Enjoy a delightful Japanese egg sandwich, or tamago sando, combining creamy egg salad with soft milk bread for a quick lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 large Pete and Gerry’s Organic Eggs Opt for high-quality eggs for the best flavor.
  • 1 tablespoon Sugar Can be omitted if desired.
  • 1 teaspoon Salt Adjust to preference after mixing in the mayo.
  • 1 teaspoon Black Pepper Freshly ground is preferred for best flavor.
  • 2 teaspoons Milk Optional, use plant milk for dairy-free.
  • 4 tablespoons Japanese Mayonnaise Regular mayo can be substituted.
For Assembly
  • 4 slices Japanese Milk Bread Substitute with high-quality white bread if unavailable.
  • 2 tablespoons Unsalted Butter Skip for a lighter version.
  • 2 tablespoons Chives Optional, for garnish.

Equipment

  • medium-sized pot
  • Mixing bowl
  • slotted spoon
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Begin by filling a medium-sized pot with water and bringing it to a rolling boil over high heat.
  2. Gently lower the large Pete and Gerry’s organic eggs into the pot and boil for 7-10 minutes.
  3. After boiling, transfer the eggs to an ice bath for about 2 minutes, then peel them.
  4. In a mixing bowl, mash the peeled eggs and mix in sugar, salt, black pepper, and Japanese mayonnaise.
  5. Spread softened unsalted butter on one side of each slice of Japanese milk bread.
  6. Evenly distribute the creamy egg salad mixture between two slices of bread; top with another slice.
  7. Trim off the crusts and cut the sandwich in half diagonally for a neat presentation.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 186mgSodium: 550mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

Wrap the sandwich in plastic wrap and store in the fridge for up to 2 days.

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