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COOK WITH MEG: Japanese Tamago Sando (Egg Salad Sandwich)

The Tamago Sando, originated as a convenient grab-and-go snack from Japanese convenience stores (konbini), where its soft milk bread and creamy egg filling made it a beloved staple.
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Medium saucepan
  • Bowl + spatula
  • Fork or potato masher to mash the eggs
  • Cutting board + knife

Ingredients
  

  • 8 eggs
  • ¼ cup mayo - (you can use a combo of Kewpie/Japanese mayo + regular mayo)
  • 1 Tbsp. milk
  • 1 tsp. sugar
  • Pinch of salt and pepper
  • Milk bread, crusts cut off (you can do this after assembly)

Instructions
 

LET'S MAKE THE EGGS

  • Bring a medium saucepan filled ½ way with water to a gentle boil.
  • Gently lower your eggs with a slotted spoon and cook 10 minutes.
  • To stop the cooking, dunk the eggs in an ice water bath for 2 minutes before peeling.
  • Peel the eggs, cut them in half lengthwise and pop out the yolks.
  • Chop the whites into a rough chop/small pieces, still with some texture. Set them aside.
  • In a medium bowl and with a fork, mash the yolks, add half the mayo, milk, sugar, salt and pepper and then taste.
  • Add the whites and the rest of the mayo, adjust for seasoning and taste again!

NOW LET’S MAKE OUR SAMMIES

  • We’re dividing the filling to 4 sandwiches, gently cutting off the crusts.
  • ENJOY!

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
 
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