Japanese Egg Salad Sandwich (Tamago Sando)
User Reviews
5.0
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
503 kcal
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Course
Main Course, Snacks
Japanese Egg Salad Sandwich (Tamago Sando)
Find out how to make EXTRA CREAMY Japanese egg salad sandwich with SUPER easy-peel eggs! This simple tamago sando is the perfect meal on the go - and with its super soft bread, you'll wonder if you just took a bite out of heaven! Enjoy this cheap and filling meal in under 30 minutes!
Ingredients
To Boil the Eggs:
- 6 eggs
- 1 tablespoon white vinegar
- 1 teaspoon salt
For the Sandwich:
- 3 tablespoons Japanese mayo
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon salt
- pinch black pepper
- 4 lices Shokupan milk bread*
- 2 tablespoons unsalted butter softened
Instructions
- Bring a medium-sized pot of water to a rolling boil (there should be enough water to fully submerge eggs), then, add in the vinegar and salt (The vinegar and salt will help make it easier to peel the eggs). Gently add in eggs and boil for 10 minutes
- Transfer the eggs to an ice-water bath to cool completely for 10 minutes - this helps the eggs retract from the shell to make it even easier to peel. You can even run a teaspoon along the side of the egg to help remove the shell.
- Once the eggs are peeled, separate egg whites from the yolks. Combine the yolks, Japanese mayo, and cream until smooth.
- In a separate bowl, roughly chop the egg whites then fold them into the yolk mixture. Season with salt and pepper.
- Optional, cut the crust off from bread.
- Spread softened butter onto the bread, one side per slice. Add egg mixture on top of the buttered side of bread, then gently press the two pieces of bread together. Use a bread knife to cut in half, then enjoy!
Notes
- Japanese Mayo: I HIGHLY recommend using Japanese mayo - Kewpie is the most common brand that can be found at local Asian or Japanese markets. It has become increasingly popular, sometimes it's available in the Asian aisle of grocery stores. Swapping it for American mayo will alter the flavor of the sandwich.
- Bread: Shokupan, or Japanese milk bread, is a super fluffy and soft bread that's typically used for Japanese egg sandwiches. It can be found a local Asian or Japanese markets. If you can't find it though, you can substitute it with white sliced bread.
- Unsalted Butter: I don't recommend skipping this! Aside from the reason that butter making everything better, it also creates a barrier between the bread and egg filling so the bread doesn't become soggy over time.
Key Tips:
Create the Creamy Filling First: To create that extra creamy texture, first mix together the egg yolks, milk, and mayo before adding the egg whites. This extra step is what creates that signature smooth and creamy filling. Cool Filling for Easier Cutting: If you have the extra time, allow the egg mixture to chill in the fridge for about 10 minutes to firm up before adding the filling to the bread. This will make it much easier to manage when cutting. Prevent the Filling From Drying Out: To ensure the sandwich doesn’t dry out, spread a thin layer of butter on the sides of the bread between the egg salad. This acts as a protective layer to prevent the moisture from soaking into the bread, instead of staying in the filling. It also helps ensure the bread doesn’t become soggy.
- Create the Creamy Filling First: To create that extra creamy texture, first mix together the egg yolks, milk, and mayo before adding the egg whites. This extra step is what creates that signature smooth and creamy filling.
- Cool Filling for Easier Cutting: If you have the extra time, allow the egg mixture to chill in the fridge for about 10 minutes to firm up before adding the filling to the bread. This will make it much easier to manage when cutting.
- Prevent the Filling From Drying Out: To ensure the sandwich doesn’t dry out, spread a thin layer of butter on the sides of the bread between the egg salad. This acts as a protective layer to prevent the moisture from soaking into the bread, instead of staying in the filling. It also helps ensure the bread doesn’t become soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 256g | |
| Calories | 503kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 510mg | 170% |
| Sodium | 2321mg | 97% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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