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Japanese Egg Sandwich (Tamago Sando)

Japanese Egg Sandwich - Tamago Sando

4.8 from 4 reviews

Ingredients

Scale
  • 4 slices shokupan (Japanese milk bread, also called Hokkaido bread) – if you cannot find shokupan you can make it from scratch using this recipe
  • Butter
  • 4 medium to hard boiled eggs, peeled
  • 5 tablespoons kewpie mayo – if you cannot find kewpie mayo you can make it from scratch using this recipe
  • ½ teaspoon kosher salt (use a little less for table salt, since the grains are smaller)
  • ½ teaspoon yellow mustard
  • Ground black pepper

Instructions

  1. Put the hard boiled eggs in a bowl and mash with a fork. 
  2. Add the mayonnaise, mustard, salt and pepper, and stir. Continue mashing until the bits of egg are all about the same size (the smaller the better).
  3. Butter each slice of bread and spread the egg salad on two slices. 
  4. Top with the other slice and cut the sandwich in half. Serve

Notes

  • Make it creamier by adding 1-2 teaspoons of milk.
  • Make it a little sweet by adding half a teaspoon of sugar.

Storing egg salad: Put the egg salad in an airtight storage container and refrigerate for up to 5 days.

Keywords: lunch, tamago sando, conbini food

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