The Japanese egg sandwiches or “tamago sando” are delightful sandwiches with hard-boiled eggs and mayonnaise, featuring a soft, creamy, and delicious filling. I tried them years ago during my wonderful trip to Japan, a country I loved dearly. I’ve noticed the recipe is becoming popular online, so I decided to make them myself. These Japanese egg sandwiches truly took me back in time, with one bite bringing so many memories of that wonderful land. They are simple yet truly delicious, tasty and nutritious, and one bite is all it takes to love them!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/4 cup mayonnaise
- 5 eggs
- 2 slices sandwich bread
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- as needed mayonnaise (for spreading)
Steps
Japanese sandwiches are very simple and quick to prepare. First, cook the eggs until they are hard-boiled but not overly firm (a trick to getting perfect sandwiches is not overcooking the eggs). Bring them to a boil and count 6-7 minutes.
Peel the eggs, cut them in half, and place the yolks in a small bowl. Add the sugar, salt, and mayonnaise, and mix all the ingredients well to create a sort of cream. Then add the egg whites, which you have previously chopped coarsely with a knife.
Take the slices of sandwich bread and cut them in half. Spread a thin layer of mayonnaise on the surface and add the egg filling. Cover with the other half, also spreading a thin layer of mayonnaise first.
Wrap the Japanese egg sandwiches in plastic wrap and place them in the fridge to rest for at least 30 minutes, so they can absorb the flavors well. Unwrap, cut them in half, and enjoy.
Japanese egg sandwiches can be stored in the fridge for a couple of days. I used classic mayonnaise, but if you find it, use Japanese mayonnaise, which is much more flavorful, slightly sweet, and rich in yolks. In that case, do not add sugar to the yolks.
Other sandwich recipes HERE
