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Tamago Sando

A delightful twist on the classic egg salad sandwich, bringing rich flavors and smooth texture, perfect for any meal of the day.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2 sandwiches
Course: Breakfast, Lunch, Snack
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the egg salad
  • 6 large Pete and Gerry’s Organic Eggs Use quality organic eggs for better flavor.
  • 1/4 teaspoon sugar Add to balance flavors.
  • 1/4 teaspoon salt Adjust seasoning to taste.
  • 1/4 teaspoon ground black pepper For added flavor.
  • 1 to 2 teaspoons milk (or plant milk, optional) Makes the egg salad creamier.
  • 4 tablespoons Japanese mayonnaise Gives a distinctive rich taste.
For the sandwich
  • 4 slices Japanese milk bread Use fresh for best texture.
  • 2 tablespoons unsalted butter, softened For toasting the bread.
  • chives sliced (for garnish, optional) Enhances presentation and flavor.

Method
 

To Make the Egg Salad
  1. Boil the Eggs: Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for about 10-12 minutes.
  2. Cool the Eggs: Transfer the eggs to a bowl filled with ice water for 5-10 minutes to stop the cooking process.
  3. Peel the Eggs: Tap the eggs gently on a hard surface to crack the shell, then peel them under running water.
  4. Mash the Eggs: In a mixing bowl, mash the peeled eggs into coarse pieces with a fork.
  5. Add Seasonings: Combine the mashed eggs with sugar, salt, pepper, and milk (if using).
  6. Mix in Mayonnaise: Stir in Japanese mayonnaise until well combined and creamy. Adjust seasoning as necessary.
To Cook and Assemble the Sandwich
  1. Prepare the Bread: Spread 1 tablespoon of softened butter on one side of each slice of bread.
  2. Toast the Bread: In a pan over medium heat, toast the buttered side of the bread until golden brown, about 2-3 minutes per side.
  3. Assemble the Sandwich: Spread a generous amount of the egg salad mixture on two slices of toasted bread. Top with the other two slices, buttered side up.
  4. Cut and Garnish: Cut the sandwiches diagonally and sprinkle with chives if desired.

Notes

Wrap leftover sandwiches in plastic wrap and store in the fridge for up to 2 days. Egg salad can last about 3 days in the fridge stored separately.