Tamago Sando (Japanese Egg Sandwiches)
Rich and creamy egg sandwiches are perfect for a quick and easy lunch. They're great for picnics and hiking too!
Ingredients
- 6 eggs hard-boiled
- 4 slices of milk bread
- 1/4 cup kewpie mayo
- 1/2 tsp salt adjust to taste
- pinch of ground black pepper
Instructions
- In a pot of boiling water, add your eggs and simmer for 7-8 minutes.
- Remove the eggs and run it under cold water or place in an ice bath.
- Peel the eggs and cut into small pieces.
- In a bowl, mix the chopped eggs with kewpie mayo, salt, and pepper.
- Assemble the sandwiches. Divide the egg mixture onto two pieces of bread and spread evenly.
- Top with the other piece of bread and carefully cut in half.
Video
Notes
- Milk bread is *essential* for these sandwiches. You can usually find pre-sliced loaves at most Asian bakeries but if you can’t find them, you can substitute with white bread or brioche.
- I exclusively use kewpie mayo for this recipe. Kewpie mayo is richer and slightly sweeter than regular mayo brands.
- Keeping the egg filling in the fridge for about 10 to 15 minutes will allow the flavors of the ingredients to marry with each other. Doing this will also thicken the filling, making the sandwich easier to assemble and cut.
- Allowing the eggs to completely cool off will make them easier to peel. The ice bath or running the egg under cold water will cause it to contract and pull away from the shell.