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Tamago Sando (Egg Salad Sandwich)
A recipe for Tamago Sando (Egg Salad Sandwich) from the cookbook, Love Japan! This rich and creamy egg salad is paired with fluffy milk bread for quite the delicious sandwich.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 Sandwiches
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 8 eggs
- 2/3 cup Kewpie mayonnaise
- 1/4 cup finely diced onion
- 1/2 teaspoon rice vinegar
- Pinch salt
- freshly ground black pepper
- 8 slices Shokupan, Rakkenji Shokupan, or your favorite sandwich bread toasted on one side
Instructions
- Bring a small pot of water to a boil over high heat.
- Add the eggs and let the water come back to a boil.
- Reduce the heat to medium and cook for 9 minutes. The eggs will be just shy of hard-boiled. Drain, then run under cold water to stop from cooking further.
- Once cool enough to handle, peel the eggs, then finely chop.
- Place in a bowl with the mayonnaise, onion, vinegar, salt, and pepper and mix to combine.
- Lay 4 slices of bread on a cutting board, toasted-side up.
- Divide the egg salad evenly among them, about 1/2 cup each, and spread in an even layer.
- Top with another slice of bread, toasted-side down.
- Cut in half crosswise and serve.
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