Tamago Sando (Egg Salad Sandwich)
A recipe for Tamago Sando (Egg Salad Sandwich) from the cookbook, Love Japan! This rich and creamy egg salad is paired with fluffy milk bread for quite the delicious sandwich.
Servings 4 Sandwiches
Ingredients
- 8 eggs
- 2/3 cup Kewpie mayonnaise
- 1/4 cup finely diced onion
- 1/2 teaspoon rice vinegar
- Pinch salt
- Freshly ground black pepper
- 8 slices Shokupan, Rakkenji Shokupan, or your favorite sandwich bread toasted on one side
Instructions
- Bring a small pot of water to a boil over high heat.
- Add the eggs and let the water come back to a boil.
- Reduce the heat to medium and cook for 9 minutes. The eggs will be just shy of hard-boiled. Drain, then run under cold water to stop from cooking further.
- Once cool enough to handle, peel the eggs, then finely chop.
- Place in a bowl with the mayonnaise, onion, vinegar, salt, and pepper and mix to combine.
- Lay 4 slices of bread on a cutting board, toasted-side up.
- Divide the egg salad evenly among them, about 1/2 cup each, and spread in an even layer.
- Top with another slice of bread, toasted-side down.
- Cut in half crosswise and serve.