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Quick & Simple Tamago Sando Recipe

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★★★★★

4.2 from 51 reviews

Quick & Simple Tamago Sando is a delightful Japanese-style egg salad sandwich that combines creamy, perfectly boiled eggs with Japanese mayo for a smooth and flavorful filling. Served on soft mini brioche buns or white sandwich bread, this recipe is easy to make in just 30 minutes and yields a satisfying snack or light meal for 6 servings.

Ingredients

Scale

For the Egg Salad

  • 6 large eggs
  • 1/3 cup Japanese mayo (or substitute with regular mayo)
  • 1/4 tsp salt
  • 1/2 tsp white granulated sugar
  • 1/8 tsp black pepper
  • 1 tsp dried parsley (optional)
  • 1 tbsp white vinegar (for boiling water to ease peeling)
  • 1/2 tsp salt (for boiling water to prevent leakage from cracked eggs)

For the Sandwich

  • 6 mini brioche buns (or substitute with 12 slices of white sandwich bread)

Instructions

  1. Boil the eggs: In a medium pot, bring enough water to a rolling boil over high heat. Add 1 tbsp white vinegar and 1/2 tsp salt to the boiling water to help with peeling and prevent egg leakage if cracked. Carefully lower room temperature eggs into the boiling water. Reduce heat to medium-high, cover, and boil the eggs for 13 minutes.
  2. Cool the eggs: Using a slotted spoon, remove the eggs from the boiling water and immediately transfer them into a large bowl filled with cold water and ice to stop the cooking process and cool them completely.
  3. Peel the eggs: Once the eggs are cool enough to handle, gently crack and peel the shells by inserting the back of a spoon at the less pointy end where there is a small air gap for easier shell removal.
  4. Separate yolks and whites: Carefully run a sharp knife around the yolk to separate it from the white. Place the egg whites into a large bowl, and set the yolks aside for the next step.
  5. Grate the yolks: Pass the egg yolks through a fine sieve over a large mixing bowl, using the back of a spatula or spoon to press them through until finely grated. Scrape the sieve well to collect all the yolk.
  6. Dice the egg whites: Finely dice the egg whites with a knife and add them to the bowl with the grated yolks.
  7. Mix the egg salad: Add 1/4 tsp salt, 1/8 tsp black pepper, 1/2 tsp sugar, and 1/3 cup Japanese mayo to the egg mixture. Stir gently with a spatula until the salad becomes creamy and well combined.
  8. Prepare the buns or bread: If using brioche buns, carefully slice them halfway through about 95% down to create a pocket. If using sandwich bread, no cutting is necessary.
  9. Assemble the sandwiches: Spoon an equal portion of the egg salad onto each bun or bread slice. Close the sandwich and optionally garnish with dried parsley for a touch of color and flavor. Serve immediately and enjoy your Tamago Sando!

Notes

  • Adding vinegar and salt to boiling water helps ease peeling the eggs and prevents leakage if eggs crack during boiling.
  • Using Japanese mayo gives the sandwich a more authentic silky texture and flavor, but regular mayo is a fine substitute.
  • Be gentle when peeling and separating eggs to keep the salad texture nice and smooth.
  • Mini brioche buns add a soft, buttery richness; if unavailable, white sandwich bread works just as well.
  • Optional dried parsley garnish provides an appealing presentation and slight herbal note.
  • The recipe can be customized by adding a pinch of mustard or chopped scallions for extra flavor.

Keywords: Tamago Sando, Japanese egg salad sandwich, egg sandwich, quick sandwich recipe, Japanese mayo sandwich, brioche bun sandwich

Find it online: https://epicrecipebox.com/quick-and-simple-tamago-sando-recipe/