Description
A soft and creamy egg salad sandwich made with fluffy Japanese milk bread, perfect for a light meal or brunch.
Ingredients
Scale
- 6 large Pete and Gerry’s Organic Eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 to 2 teaspoons milk (or plant milk) (Optional)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- Place eggs in a pot and cover with cold water.
- Bring to a simmer and cook for 10 minutes.
- Drain and cool eggs in ice water.
- Peel eggs and chop them coarsely.
- Add sugar, salt, pepper, milk, and mayonnaise to the eggs.
- Mash gently with a fork until creamy but still chunky.
- Butter one side of each bread slice lightly.
- Heat a pan and toast bread butter-side down until light brown.
- Spread egg salad on two slices of bread.
- Top with chives if you like and close the sandwiches.
- Press gently, cut crusts if you want, and serve.
- Wrap any extras and chill for later.
Notes
Taste the egg mix and adjust salt or mayo as needed. For the best texture, store sandwiches in an airtight container, and consume within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling and Toasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 375mg
Keywords: Japanese Egg Sandwich, Tamago Sando, egg salad sandwich, brunch recipe, vegetarian sandwich