Irresistibly Creamy Japanese Egg Sandwich for Quick Lunches

Experience the delightful flavors of a Japanese Egg Sandwich, known as tamago sando, with creamy egg salad nestled between soft bread.

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Prep Time 10

Cook Time 10

Cooling Time 2

Total Time 22

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 pieces Pete and Gerry's Organic Eggs
1 teaspoon Sugar Adds sweetness
1/2 teaspoon Salt Adjust to taste
1/4 teaspoon Ground Black Pepper For flavor
2 tablespoons Milk or Plant Milk Optional for hard-boiled eggs
3 tablespoons Japanese Mayonnaise Key ingredient for richness

For the Sandwich

4 slices Japanese Milk Bread Substitute with high-quality white bread if necessary
2 tablespoons Unsalted Butter For spreading on bread
2 tablespoons Chives Optional garnish

Equipment

medium saucepan
mixing bowl
ice bath

Method

Preparation

Step 1: Prepare Ice Bath - Fill a large mixing bowl with ice water.
Step 2: Boil Eggs - Boil water and add the eggs. Cook medium soft-boiled for 7 minutes or hard-boiled for 10 minutes.
Step 3: Chill Eggs - Transfer eggs to the ice bath for 2 minutes to cool.
Step 4: Make Egg Salad - Mash peeled eggs and mix in sugar, salt, pepper, and mayonnaise until smooth.
Step 5: Assemble Sandwiches - Spread butter on bread, add egg salad, and close with another slice.
Step 6: Serve - Optionally trim crusts and cut sandwiches in half for easy handling.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 275mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 80mgIron: 1.5mg

Notes

Store assembled sandwiches in plastic wrap for up to 2 days for best freshness.

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