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Tamago Sando: Japanese Egg Sandwich

Japanese Egg Sandwich

4.34 from 3 votes
A delicious and simple Japanese egg sandwich made with hard-boiled eggs, mayonnaise, and mustard, served between soft slices of Japanese milk bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Salad Filling
  • 4 large large eggs Boil and peel the eggs before mashing.
  • 2 tablespoons mayonnaise Adjust to taste.
  • 1 teaspoon Dijon mustard Adjust to taste.
  • to taste Salt and pepper
  • 4 slices Japanese milk bread Soft texture enhances the flavor.
  • to taste Fresh chives or green onions Optional, for garnish.

Method
 

Preparation
  1. In a pot, bring water to a boil and gently add the eggs. Boil for about 8-10 minutes for hard-boiled eggs.
  2. Remove the eggs and place them in cold water to stop the cooking process. Once cooled, peel the eggs.
  3. In a bowl, mash the eggs with a fork. Add mayonnaise, Dijon mustard, salt, and pepper to taste, and mix until creamy.
Assembly
  1. Spread the egg salad mixture generously between two slices of Japanese milk bread. If desired, sprinkle chopped chives or green onions on top.
  2. Top with another slice of bread and cut into quarters. Serve immediately or pack for lunch.

Notes

To make peeling easier, place the boiled eggs in an ice bath. Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days to maintain freshness.