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Japanese Egg Sandwich (Tamago Sando)

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Indulge in the creamy delight of a Japanese Egg Sandwich (Tamago Sando). With hard-boiled eggs blended with mayo and Dijon, it’s a satisfying snack that’s both simple to make and utterly delicious.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Pepper to taste
  • 4 slices of soft white bread
  • Butter for spreading (optional)
  • Chives or green onions for garnish (optional)

Instructions

  1. Step 1: Begin by boiling the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, transfer them to an ice bath to cool, then peel the eggs and set aside.
  2. Step 2: In a mixing bowl, mash the peeled eggs using a fork until they reach your desired consistency—smooth or slightly chunky.
  3. Step 3: Add the mayonnaise, Dijon mustard, salt, and pepper to the mashed eggs. Mix everything together until well combined and creamy.
  4. Step 4: Take the slices of bread and, if desired, lightly butter one side of each slice. Divide the egg mixture evenly among two slices of bread (on the unbuttered side) and spread it out evenly.
  5. Step 5: Top with the remaining two slices of bread (buttered side up if used), press gently, then cut the sandwiches diagonally into halves or quarters for serving. Garnish with chives or green onions if desired. Enjoy!

Notes

  • For best storage, wrap the assembled sandwiches tightly in plastic wrap and keep them in the refrigerator for up to 24 hours to maintain freshness.
  • If you're looking to enjoy your Tamago Sando warm, consider lightly toasting the bread before assembling the sandwich for a delightful contrast of textures.
  • Serve your Japanese Egg Sandwich with a side of pickles or a light salad for a refreshing balance that complements the creamy filling.
  • For an extra flavor boost, try adding a dash of soy sauce or a sprinkle of furikake to the egg mixture before spreading it on the bread; it adds a delightful umami twist!

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