Tamago sando keeps the filling simple: finely mashed hard-cooked eggs, mayonnaise, and a small pinch of sugar. Use soft, thick-sliced bread and chill the sandwiches briefly before trimming for tidy edges. Makes four sandwiches.
Serves: 4
Prep: 15 minutes
Cook: 12 minutes
Ingredients
- 6 large eggs
- 1/4 cup Japanese mayonnaise or regular mayonnaise
- 1/2 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon white pepper
- 8 slices soft milk bread
- 1 tablespoon softened butter
- 1 teaspoon Dijon mustard, optional
Method
- Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, remove from the heat, and stand for 11 minutes.
- Transfer the eggs to a bowl of cold water. When cool enough to handle, peel and pat dry.
- Separate one yolk and mash it finely in a bowl. Add mayonnaise, salt, sugar, and white pepper; stir until smooth.
- Chop the remaining eggs into small pieces and fold them into the yolk mixture. Taste and adjust the salt.
- Spread a thin layer of butter on one side of each bread slice. Spread mustard on four slices if using, then divide the egg filling evenly over them.
- Top with remaining bread, press gently, and chill for 10 minutes. Trim crusts if desired and cut each sandwich in half.
Variations
Add 1 tablespoon finely sliced chives or use black pepper instead of white. If the filling seems dry, add mayonnaise 1 teaspoon at a time.
Storage and reheating
Keep the filling or assembled sandwiches covered and refrigerated; use within 2 days. Do not leave egg salad unrefrigerated for more than 2 hours.
Pair these sandwiches with the early-start breakfast prep guide and weekly breakfast grocery list. Add bread and eggs to the Lucru Home grocery list.
