Irresistible Japanese Egg Sandwich for Cozy Lunchtime Bliss

Enjoy a delicious Japanese Egg Sandwich, also known as Tamago Sando, combining creamy egg salad and fluffy Japanese milk bread.

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Prep Time 10

Cook Time 10

Cooling Time 5

Total Time 25

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Egg Salad Ingredients

6 large Pete and Gerry’s Organic Eggs or any high-quality eggs
1/4 teaspoon Sugar can be omitted for savory twist
1/4 teaspoon Salt adjust to taste
1/4 teaspoon Ground Black Pepper substitute with white pepper if preferred
1-2 teaspoons Milk or Plant Milk optional for creaminess
4 tablespoons Japanese Mayonnaise regular mayonnaise is a substitute

Sandwich Ingredients

4 slices Japanese Milk Bread high-quality white bread also works
2 tablespoons Unsalted Butter optional for lighter sandwich
Chives for garnish, optional

Equipment

Pot
Mixing Bowl
Spoon
Knife
cutting board

Method

Preparation Steps

Boil the eggs in a pot of water for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled. Transfer to an ice bath for 5 minutes.
Mash the peeled eggs in a mixing bowl. Add sugar, salt, pepper, and mayonnaise. Mix until combined, adding milk for desired consistency.
Spread softened butter on one side of each slice of milk bread. Place egg salad between two slices buttered side out, and trim the crusts.
Slice the sandwich in half and garnish with chives if desired. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 250mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 10IUCalcium: 4mgIron: 10mg

Notes

For optimal freshness, store wrapped or in an airtight container. Prepare egg salad ahead to assemble the sandwich just before serving.

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