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–+ servings
Japanese Egg Sandwich

Delicious Japanese Egg Sandwich for Quick, Creamy Bliss

Experience the delightful Japanese Egg Sandwich, or tamago sando, a quick and creamy meal solution perfect for busy days.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 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
  • 4 pieces Pete and Gerry's Organic Eggs High-quality eggs for best flavor.
  • 1 tablespoon Sugar Balances savory flavors.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Ground Black Pepper Adds subtle kick.
  • 2 tablespoons Milk or Plant Milk Optional for creaminess.
  • 3 tablespoons Japanese Mayonnaise Essential for authentic flavor.
For the Sandwich
  • 4 slices Japanese Milk Bread Fluffy texture is key.
  • 1 tablespoon Unsalted Butter Enhances richness.
  • 2 tablespoons Chives Optional garnish.

Equipment

  • medium saucepan
  • mixing bowl
  • ice bath

Method
 

Preparation Steps
  1. Prepare an ice bath by filling a large bowl with ice water.
  2. Bring water to a rolling boil in a medium saucepan and gently add the eggs.
  3. Cook for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs.
  4. Transfer the eggs to the ice bath to chill for about 2 minutes, then peel them carefully.
  5. Mash the peeled eggs in a mixing bowl and mix in sugar, salt, pepper, and Japanese mayonnaise.
  6. Optional: Add milk or plant milk to the egg salad for creaminess.
  7. Spread unsalted butter on the slices of bread, spoon egg salad onto one slice, and top with another slice.
  8. Optionally, remove crusts and cut sandwiches in half for serving.

Nutrition

Serving: 1sandwichCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 290mgSodium: 450mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Store tightly wrapped in plastic wrap in the fridge for up to 2 days. The egg salad can be frozen separately for up to 1 month.

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