Japanese EGG SALAD Sandwich (Tamago Sando) | Chef Recipe

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.

Use 10-minute hard-boiled eggs and separate the yolks from the whites.

Prepare 7-minute and 10-second eggs for a jammy texture.

In a bowl, combine yolks, 2 tablespoons of heavy cream, and 1 tablespoon of Dashi.

Mix until creamy and well combined.

Add a pinch of salt, chopped red onion, scallion, and dill to the mixture.

Chop the egg whites into a small dice and add them to the mixture.

Adjust the consistency with more heavy cream if needed.

Prepare the Japanese cucumber by cutting it into thin planks or half moons.

Spread softened unsalted butter on slices of milk bread to prevent sogginess.

Layer the cucumber slices on one slice of bread.

Cut the jammy eggs in half and layer them on top of the cucumbers.

Add the egg salad mixture on top of the jammy eggs.

Top with another slice of bread and trim the crusts off the sandwich.

Wrap the sandwich tightly and press it gently to form a square shape.

Refrigerate the sandwich for 15 to 20 minutes to help it hold together.

Cut the sandwich in half and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens