Tamago Sando
A creamy and rich egg salad sandwich made with Japanese mayonnaise and soft milk bread, perfect for breakfast or lunch.
Ingredients
For the Egg Salad
- 6 large Pete and Gerry’s Organic Eggs Organic, for best flavor
- 1/4 teaspoon sugar Adjust to taste
- 1/4 teaspoon salt To taste
- 1/4 teaspoon ground black pepper To taste
- 1 to 2 teaspoons milk (or plant milk) Optional for creaminess
- 4 tablespoons Japanese mayonnaise Adds richness and sweetness
For the Sandwich Assembly
- 4 slices Japanese milk bread Light and slightly sweet
- 2 tablespoons unsalted butter (softened) For spreading on bread
- Chives (sliced, for garnish) Optional
Instructions
Preparation of Egg Salad
- Boil the eggs in a pot of water for about 10-12 minutes.
- Once hard-boiled, plunge the eggs into ice water to stop cooking.
- When cool, peel and roughly chop the eggs.
- In a bowl, combine chopped eggs with Japanese mayonnaise, sugar, salt, and black pepper.
- If desired, add milk for a creamier texture and stir until well mixed.
Assembling the Sandwich
- Spread softened butter on one side of each slice of milk bread.
- Place a generous amount of egg salad on the unbuttered side of two slices.
- Top with the other slices of bread, buttered side up, and press down slightly.
- If using, garnish with sliced chives before slicing the sandwich diagonally for serving.
Notes
Enjoy with green tea or a side of pickled vegetables for a complete meal. For a more polished appearance, consider removing the crusts.