Delicious Japanese Egg Sandwich
The Japanese Egg Sandwich (Tamago Sando) is a creamy, fluffy, and comforting sandwich made with hard-boiled eggs, Japanese mayonnaise, and soft milk bread. Perfect for breakfast, lunch, or a quick snack, this sandwich is simple yet elegant.
Equipment
- Pot
- Mixing Bowl
- Knife
Ingredients
- 6 large eggs hard-boiled
- ¼ tsp sugar
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1-2 tsp milk or plant milk optional
- 4 tbsp Japanese mayonnaise
- 4 slices Japanese milk bread or soft white bread
- 2 tbsp unsalted butter softened
- chives sliced, optional garnish
Instructions
- Boil eggs for 10–12 minutes, then transfer to cold water and peel.
- Mash eggs in a bowl, then mix with mayonnaise, sugar, salt, pepper, and milk (optional) until creamy.
- Spread softened butter on one side of each bread slice.
- Place egg mixture on two slices of bread, top with remaining slices, butter side up.
- (Optional) Toast sandwiches in a skillet until golden brown.
- Slice sandwiches in half, garnish with chives, and serve.
Notes
For vegan variation, substitute eggs with tofu scramble and use vegan mayonnaise and butter. Best served fresh, but can be stored in the refrigerator for up to 1 day.