Irresistibly Creamy Japanese Egg Sandwich You’ll Love

This Japanese Egg Sandwich, known as tamago sando, features creamy egg salad between soft Japanese milk bread, making it a delightful meal.

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Prep Time 15

Cook Time 10

Cooling Time 2

Total Time 27

Servings: 2 sandwiches

Course: Breakfast

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 pieces Pete and Gerry’s Organic Eggs essential protein and flavor
1/4 teaspoon Sugar balances flavors
1/4 teaspoon Salt enhances flavors
1/4 teaspoon Ground Black Pepper to taste
1 to 2 teaspoons Milk or Plant Milk optional for moisture
4 tablespoons Japanese Mayonnaise for creaminess

For the Sandwich

4 slices Japanese Milk Bread for fluffy texture
2 tablespoons Unsalted Butter softened for spreading

For Garnish

Chives sliced, optional

Equipment

Medium saucepan
Mixing bowl
slotted spoon

Method

Preparation Steps

Prepare Ice Bath: Fill a bowl with ice and water to cool the eggs after boiling.
Boil Eggs: Boil water in a saucepan, add eggs for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.
Ice Chill: Transfer boiled eggs to the ice bath for 2 minutes for easier peeling.
Make Egg Salad: Mash peeled eggs and mix with sugar, salt, pepper, and mayonnaise. Adjust seasoning.
Assemble Sandwich: Spread butter on one side of two slices of bread. Spoon egg salad on the unbuttered side, cover with another slice.
Cut and Serve: Trim crusts and cut sandwiches in half for serving.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

Assemble sandwiches just before serving for the best freshness and texture.

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