Japanese Egg Sandwich Bliss – Creamy, Fluffy, Irresistible!

Experience the delightful Japanese Egg Sandwich (Tamago Sando) featuring creamy egg salad between fluffy bread.

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Prep Time 15

Cook Time 10

Chill Time 2

Total Time 27

Servings: 2 sandwiches

Course: Breakfast

Cuisine: Japanese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

6 large Pete and Gerry’s Organic Eggs Use soft-boiled for a creamier texture.
1/4 teaspoon sugar Balances the flavors.
1/4 teaspoon salt Add after tasting the mayo.
1/4 teaspoon ground black pepper Adjust to your liking.
1 to 2 teaspoons milk or plant milk Optional, prefer in hard-boiled versions.
4 tablespoons Japanese mayonnaise American mayo works in a pinch.

For the Sandwich

4 slices Japanese milk bread High-quality white bread can work as an alternative.
2 tablespoons unsalted butter Softened, adds richness.

For Garnish (optional)

chives, sliced Green onions can replace chives if desired.

Equipment

medium pot
Mixing Bowl
slotted spoon

Method

Step-by-Step Instructions

Prepare Ice Bath: Fill a large bowl with ice water and set it aside.
Cook Eggs: Boil water in a pot. Lower in the eggs, cooking for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
Chill Eggs: Transfer cooked eggs to the ice bath for 2 minutes. Crack and peel the eggs once cool.
Make Egg Salad: Mash peeled eggs, mix in sugar, salt, pepper, and mayo. Adjust seasoning as needed.
Assemble Sandwiches: Spread softened butter on bread, add egg salad, and cover with another slice. Trim crusts if desired.
Serve: Slice sandwiches diagonally and serve immediately.

Nutrition

Serving: 1sandwichCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 350mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best taste and texture, serve freshly made sandwiches within 1 day of assembly. Store leftovers wrapped in plastic for up to 2 days.

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