Tamago Egg Sandwich
A simple yet delicious sandwich made with boiled eggs, creamy mayonnaise, and Dijon mustard, served between buttery bread slices, perfect for any meal or snack.
Ingredients
Main Ingredients
- 4 large large eggs Hard-boiled for the egg mixture
- 2 tablespoons mayonnaise Regular or vegan, based on preference
- 1 teaspoon Dijon mustard Can be substituted with curry powder for variation
- to taste Salt Adjust according to personal preference
- to taste Pepper Black pepper recommended
- 4 slices soft bread Can be whole grain, sourdough, or gluten-free
- as needed Butter For spreading on the bread
Instructions
Preparation
- Gather all your ingredients. Have a bowl ready for mixing the egg mixture and make sure your bread is fresh.
- Boil the eggs for exactly 10 minutes. Once boiled, place them in cold water to cool down quickly for easy peeling.
- After cooling in cold water, peel the eggs gently to avoid any shell fragments.
- Chop the peeled eggs into bite-sized pieces and transfer them into a mixing bowl.
- To the chopped eggs, add 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard. Sprinkle in salt and pepper to taste.
- Blend the egg mixture using a fork until creamy and well combined.
- Butter one side of each slice of bread generously.
- Spread the egg mixture on the unbuttered side of two slices of bread. Place the other slices on top, buttered side up.
- Grill the sandwiches in a hot skillet over medium heat, flipping until both sides are golden brown, about 3-4 minutes per side.
- Once cooked, transfer the sandwiches to a cutting board, slice them in half, and serve immediately.
Notes
For a burst of flavor, add chopped herbs like chives or dill. Avoid overcooking the eggs to maintain the desired texture.