Japanese Egg Sandwich (Tamago Sando)
A simple and delightful egg sandwich featuring creamy egg filling on soft Japanese milk bread, perfect for a quick lunch or snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Sandwich
- Method: Boiling, Assembling
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 4 slices of Japanese milk bread
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chives or green onions (optional)
- Butter (optional, for toasting)
Instructions
- Hard boil the eggs by placing them in a pot of cold water and bringing it to a gentle boil. Cook for 9-12 minutes.
- Cool the eggs by transferring them to a bowl filled with ice water for about 5 minutes.
- Prepare the egg mixture by chopping the peeled eggs and mixing them with mayonnaise, Dijon mustard, salt, and pepper. Add chopped chives or green onions if using.
- Assemble the sandwich by spreading the egg salad on one slice of bread and topping it with another slice.
- Slice the sandwich in half. Optionally, butter the outer sides and toast in a pan until golden brown.
Notes
Use eggs that are a few days old for easier peeling. If Japanese milk bread is unavailable, substitute with soft white bread or brioche.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://www.nailzspa.com/tamago-sando-japanese-egg-sandwich/