Japanese Egg Sandwich Recipe | Tamago Sando

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for spreading.

Place the eggs in a medium saucepan and cover them with cold water.

Bring the water to a boil.

Once boiling, cover the saucepan, turn it off, and let the eggs sit in the hot water for 10 minutes.

Prepare an ice bath in a bowl with cold water and ice.

After 10 minutes, transfer the eggs to the ice bath to cool completely.

Separate the yolks from the whites, placing the yolks in a bowl and the whites on a chopping board.

To the bowl with the egg yolks, add Japanese mayonnaise, a pinch of salt, black pepper, a pinch of sugar, and milk.

Mash all together until it forms a thick paste.

Chop the egg whites into small pieces and add them to the egg yolks.

Taste and adjust the seasoning if needed.

Spread a thin layer of softened butter on each slice of Japanese milk bread.

Spread the egg salad on one side of the bread and place the remaining slice of bread buttered side down on top.

Cover with plastic wrap and place in the fridge for at least 10 minutes before serving.

Cut the sandwich into rectangles, squares, or triangles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens