Description
Japanese Egg Sandwich (Tamago Sando) is a delightful and creamy egg salad sandwich made with Pete and Gerry’s Organic Eggs, Japanese mayonnaise, and served between slices of soft Japanese milk bread. This simple yet flavorful sandwich is perfect for a quick meal or lunchbox treat.
Ingredients
Egg salad:
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (Optional)
- 4 tablespoons Japanese mayonnaise
Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- To make the egg salad: Prepare an ice bath in a big bowl. Boil eggs, then peel and mash them. Mix in sugar, salt, pepper, and mayonnaise.
- To cook and assemble the sandwich: Spread butter on bread slices, add egg salad, assemble sandwiches, and garnish with chives. Cut in half and serve.
Notes
- If you prefer soft boiled eggs, there is no need to use milk. If you cook hard boiled eggs, stir in 1 to 2 teaspoons of milk until the egg salad reaches desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Mixing, Boiling, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 2.2g
- Sodium: 418mg
- Fat: 15.4g
- Saturated Fat: 4.9g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 10.3g
- Cholesterol: 290mg
