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–+ servings
Japanese Egg Sandwich

Creamy Japanese Egg Sandwich You'll Love for Quick Lunches

This Japanese Egg Sandwich, or Tamago Sando, features a creamy egg salad between fluffy Japanese milk bread, perfect for quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad
  • 4 large Pete and Gerry’s Organic Eggs Use high-quality eggs for best results.
  • 1 tbsp Sugar Balances flavor.
  • 1/2 tsp Salt Adjust based on taste.
  • 1/4 tsp Ground Black Pepper For flavor enhancement.
  • 1 tbsp Milk or Plant Milk Optional for creaminess.
  • 3 tbsp Japanese Mayonnaise Key ingredient for creaminess.
For the Sandwich
  • 4 slices Japanese Milk Bread Fluffy bread ideal for the sandwich.
  • 1 tbsp Unsalted Butter Adds richness.
  • 2 tbsp Chives Optional garnish.

Equipment

  • Medium saucepan
  • mixing bowl
  • Slotted Spoon
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Prepare the Ice Bath: Fill a large bowl with cold water and ice cubes to create an ice bath.
  2. Boil the Eggs: In a medium saucepan, bring water to a rapid boil and carefully add the eggs. For soft-boiled eggs, boil for 7 minutes; for hard-boiled, boil for 10 minutes.
  3. Chill and Peel the Eggs: Transfer the eggs to the ice bath for 2 minutes, then peel them.
  4. Make the Egg Salad: Mash the cooked eggs in a bowl and mix in sugar, salt, pepper, and mayonnaise. Add milk for extra creaminess if desired.
  5. Assemble the Sandwich: Spread butter on one side of each bread slice. Layer the egg salad on one buttered side and top with another slice, buttered side down.
  6. Trim and Serve: Trim the crusts and slice the sandwich as preferred.

Nutrition

Serving: 1sandwichCalories: 360kcalCarbohydrates: 30gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 190mgSodium: 540mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 450IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use high-quality organic eggs for the best texture. Quickly transferring boiled eggs to an ice bath prevents overcooking.

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