Japanese Egg Sandwich (Tamago Sando)
A delightful Japanese egg sandwich filled with creamy egg salad, perfect for a nostalgic bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 10 Extra Large Free-Range Eggs
- ¼ cup Japanese Mayo
- 1 tsp Sugar
- Black Pepper, to taste
- Milk Bread (for 4 Sandwiches)
Instructions
- Boil the eggs in a pot covered with water for 12-14 minutes, then let them sit off heat.
- Prepare an ice bath to chill the eggs for 5-10 minutes after cooking.
- Carefully peel the eggs and chop them coarsely.
- Combine the chopped eggs, Japanese mayo, sugar, and black pepper in a mixing bowl.
- Assemble the sandwich by spreading the egg mixture between two slices of milk bread.
- Slice the sandwich and serve it as desired.
Notes
To elevate flavors, use high-quality Japanese mayo and consider removing crusts for a cleaner presentation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 373mg
Keywords: Japanese sandwich, Tamago Sando, egg salad sandwich, comfort food, quick recipe