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Japanese Egg Sandwich

Irresistible Japanese Egg Sandwich Recipe for Cozy Lunches

This Japanese Egg Sandwich, or tamago sando, is a creamy, comforting delight perfect for lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 22 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 6 large Pete and Gerry’s Organic Eggs Choose free-range for optimal flavor
  • 1 pinch Sugar Balances savory notes
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Freshly cracked for spice
  • 1 tablespoon Milk or Plant Milk Optional for moisture
  • 3 tablespoons Japanese Mayonnaise For authentic flavor
For the Sandwich
  • 2 slices Japanese Milk Bread Soft and fluffy
  • 1 tablespoon Unsalted Butter For spreading on bread
  • 1 tablespoon Chives Optional for garnish

Equipment

  • Pot
  • bowl
  • slotted spoon
  • Knife

Method
 

Step-by-Step Instructions
  1. Prepare Ice Bath by filling a large bowl with ice water for cooling the eggs.
  2. In a medium pot, bring water to a rolling boil and carefully add the eggs. Boil for 7-10 minutes based on desired doneness.
  3. Transfer the eggs to the ice bath for 2 minutes, then peel under running water.
  4. In a bowl, mash the peeled eggs and mix in sugar, salt, pepper, mayonnaise, and optionally, milk.
  5. Spread butter on the bread slices, add egg salad to one slice, and top with the other slice.
  6. Cut the sandwich in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 185mgSodium: 700mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Wrap sandwiches in plastic wrap for up to 2 days in the fridge. Freeze egg salad for up to 1 month.

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