A Japanese Egg Salad Sandwich, or tamago sando, is no ordinary sandwich. It is made with the creamiest egg salad you have ever tasted and nestled between slices of buttered Japanese milk bread. It is the perfect lunch that can be made in under 30 minutes. If you want other quick and easy lunches, try our black bean burritos or shrimp lettuce wraps.
How many calories is a Japanese egg salad sandwich?
There are 353 calories in each serving of Japanese egg salad.
How long does Japanese egg salad last in the fridge?
Japanese egg salad will last in the fridge for one week when stored in an airtight container. If the Japanese egg salad sandwich is assembled, it will last two days if wrapped tightly with plastic wrap.
Do you eat egg salad cold or hot?
You can eat egg salad warm or cold. Either way, it will still be delicious.
What goes with an egg salad sandwich?
Potato chips, crudities, green salad, and fruit salad pair well with an egg salad sandwich.
Ingredients
4 cups Water
6 large Eggs
1 tablespoon White Vinegar
1 cup Ice
3 tablespoons Japanese Mayonnaise
1 tablespoon Almond Milk
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 Shallots, minced
1/4 cup Red Bell Pepper, minced
4 slices Japanese Milk Bread, crust removed
2 tablespoons Unsalted Butter, softened
1 tablespoon Parsley, minced
Instructions
Place 2 cups of water into a medium pot and set it over medium-high heat.
Add the vinegar and let it come to a roiling boil. Carefully add each egg to the boiling water. Cook them for 10 minutes.
Place the remaining water and ice into a large bowl. Place the eggs into the ice water and let them sit for 10 minutes. Drain the eggs in a colander.
Peel the eggs, then place them onto a cutting board. Cut the eggs in half by using a chef's knife. Scoop the egg yolks into a large bowl. Roughly chop the egg white then and set them aside.
Add the Japanese mayo and almond milk to the egg yolks and whisk until smooth.
Add the egg whites, shallots, red bell peppers, salt, and pepper, and mix until combined.
Smear each slice of milk bread with 1/2 tablespoon of butter. Divide the egg salad between 2 slices of bread, placing it on the buttered side.
Place the remaining slices of milk bread on top of the egg salad, butter side down. Cut each egg salad sandwich in half, place them onto a serving platter, and sprinkle the parsley over them.
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