Tamago Sando
A creamy and elegant Japanese egg sandwich with a silky filling, perfect for quick lunches and kid-friendly meals.
Ingredients
Main Ingredients
- 4 large large eggs For the egg filling
- 2 tablespoons mayonnaise Japanese Kewpie mayo for authenticity
- 1 teaspoon Dijon mustard Optional; adds tang
- to taste Salt
- to taste Freshly cracked black pepper
- 4 slices soft white bread Japanese milk bread or shokupan is ideal
- as needed Lettuce leaves For added crunch (optional)
Instructions
Preparation
- Place eggs in a saucepan and cover with cold water by about an inch.
- Bring to a boil over medium-high heat. Once boiling, set a timer for 10 minutes for firm yolks.
- Immediately transfer eggs to an ice bath and chill for 5–10 minutes to stop cooking and make peeling easy.
- Peel the eggs carefully and let them sit briefly to remove any stray shell bits.
- Roughly chop the eggs in a bowl, then mash lightly with a fork until you reach your desired texture.
- Mix in mayonnaise and Dijon (if using). Season with salt and freshly cracked black pepper. Taste and adjust.
- Lay out bread slices and remove crusts if you prefer the traditional clean edges.
- Evenly spread the egg mixture on two slices. Add lettuce if you like a crunchy contrast. Top with remaining slices.
Serving
- Cut each sandwich in half or into quarters and serve immediately, or wrap tightly for later.
Notes
Wrap sandwiches tightly in plastic wrap or beeswax wrap and refrigerate. Consume within 24–48 hours. Egg mixture can be stored in the fridge for up to 3 days. Freezing of assembled sandwiches is not recommended due to texture concerns.