Tamago Sando (Japanese Egg Salad Sandwich)
A thick cloud of Japanese egg salad between pillowy crustless white bread — this sandwich changed the definition of simple.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 4 | large eggs | |
| 2 tablespoons | 30 ml | Japanese mayo |
| 1/2 teaspoon | 2.5 ml | sugar |
| 1/4 teaspoon | 1.3 ml | salt |
| 1 pinch | white pepper | |
| 4 slices | thick-cut white sandwich bread, crusts removed |
Instructions
- Boil the eggs for exactly 10 minutes. Transfer to ice water and peel when cooled.
- Chop the eggs roughly — some larger chunks are fine for texture.
- Mix with mayo, sugar, salt, and white pepper. Taste and adjust.
- Spread generously onto one slice of bread. Press the second slice firmly on top.
- Press the whole sandwich gently with your palm to compact slightly. Cut cleanly in half and serve immediately.