Japanese Egg Sandwich (Tamago Sando)
A quick and indulgent Japanese egg sandwich with a creamy filling, perfect for lunches and brunch.
Ingredients
Egg Salad Filling
- 4 large large eggs Use room-temperature eggs to reduce cracking.
- 3 tablespoons mayonnaise Kewpie mayo adds a richer, sweeter flavor.
- 1 teaspoon Dijon mustard Substitute whole-grain mustard or a pinch of wasabi for a different kick.
- Salt and pepper To taste.
Bread and Optional Garnishes
- 4 slices soft white bread Shokupan or any ultra-soft sandwich loaf works great.
- 1 Optional: lettuce Adds crunch and freshness.
Instructions
Cooking Eggs
- Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil, then simmer for about 10 minutes for fully set yolks.
- Transfer eggs immediately to a bowl of ice water or run under cold water until cool. This stops cooking and makes peeling easier.
- Peel the eggs and chop them coarsely. You can mash slightly if you prefer a creamier texture.
Making Egg Salad
- In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, and a pinch of salt and freshly ground black pepper. Stir until evenly mixed. Taste and adjust seasoning.
Assembling the Sandwich
- Spread the egg salad evenly over two slices of bread. If using, place a lettuce leaf on top of the filling.
- Top with the remaining two slices of bread and press gently. Cut sandwiches into halves or quarters and serve.
Notes
For an authentic Japanese touch, use unsalted butter on the bread before adding the egg mixture. Store leftovers in an airtight container and eat within 24 hours for best texture.