Delicious Japanese Egg Sandwich for Quick, Creamy Bliss

Experience the delightful flavors of a Japanese Egg Sandwich, or Tamago Sando, with creamy egg salad and soft Japanese milk bread.

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Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 22

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 pieces Pete and Gerry’s Organic Eggs Fresh eggs are key for best flavor
1/4 teaspoon Sugar Enhances richness of the egg salad
1/4 teaspoon Salt Season to taste
1/4 teaspoon Ground Black Pepper Adds subtle spice
1-2 teaspoons Milk or Plant Milk Optional for creaminess
4 tablespoons Japanese Mayonnaise Richer texture than regular mayonnaise

For the Sandwich

4 slices Japanese Milk Bread Light and fluffy texture
2 tablespoons Unsalted Butter Softened for spreading

For Garnish

Chives Optional for garnish

Equipment

Pot
large bowl
slotted spoon
fork
Sharp knife

Method

Basic Instructions

Prepare an ice bath in a large bowl with ice water to chill the boiled eggs.
Boil enough water in a pot. Carefully add the eggs and boil for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
Transfer eggs to the ice bath for about 2 minutes to stop cooking.
Peel the eggs and mash in a bowl. Mix in sugar, salt, pepper, and mayonnaise. Optionally add milk for creaminess.
Spread butter on one side of each slice of bread. Fill two slices with egg salad and press together.
Trim crusts and garnish with chives if desired. Cut in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 5gCholesterol: 210mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 10IUCalcium: 4mgIron: 8mg

Notes

Use the freshest eggs for best flavor. Adjust seasoning to taste. Optionally add vegetables for added texture.

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