Tamago Sando | Egg Salad Sandwich

Updated: May 15

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Egg salad sandwich has been my comfort food since I was a kid. My aunt introduced this sandwich to me and I immediately fell in love as soon as I took my 1st bite. Believe it or not, that was my very 1st kitchen experience. Boiling the eggs, mixing the eggs with mayo and spreading onto slices of bread seems so nostalgic looking back now.



Over the years, I made and tasted tons of egg salad sandwiches, but I keep coming back to this recipe. Almost like the iconic deviled eggs, but more of a Japanese Tamago Sando. I even tried using runny yolks, but it didn't turn out well as it loses that eggy taste and texture. I also toasted the bread with sesame oil. Doing so gives the whole sandwich an aromatic smoky taste on the palate.



You can omit wasabi and maple syrup, but I find that adding those 2 ingredients actually balance out the richness very well. And of cos, I have to serve this on my homemade hot dog buns. You can use any store-bought sandwich bread. Or you can even try with store-bought hot dog buns as well. In closing, I hope you give this recipe a try and walk down memory lane with me.


Ingredients:

(Serve 2)

  • Eggs, 2

  • Heavy Whipping Cream, 1 TBSP

  • Kewpie Mayo, 2 TBSP

  • Shichimi Togarashi, Pinch

  • Nori Flakes, Pinch

  • Maple Syrup, 1 TBSP Adjust To Preference

  • Wasabi, 1 TSP Adjust To Preference

  • Sea Salt, Pinch

  • Fresh Lemon Juice, 1/4 Lemon

  • Fresh Lemon Zest, 1/4 Lemon

  • Hot Dog Buns Homemade or Any Sandwich Bread, 2 Buns / 4 Slices

  • Sesame Oil, For Brushing

Equipment:

  • Sauce Pot

  • Griddle

  • Egg Piercer (Optional)

Directions:

  1. Please visit my "How To Make Hot Dog Buns" page if you wanna make your own hot dog buns.

  2. Pierce the bottom of the eggs with an egg piercer.

  3. Add eggs into a sauce pot.

  4. Fill water to fully submerge the eggs. The eggs should be 1" underwater.

  5. Bring water to a boil.

  6. Once the water starts to boil, remove from heat, cover and set aside for 10 mins.

  7. While waiting, add cream, mayo, togarashi, nori, maple syrup, wasabi, salt, lemon juice and zest in a mixing bowl.

  8. After 10 mins, plunge the eggs into ice water.

  9. Peel the eggs.

  10. Slice the eggs into halves.

  11. Add the yolks into the cream mixture.

  12. Mash the yolks and mix until smooth.

  13. Coarsely dice the whites and transfer into the yolk-cream mixture.

  14. Mix until well combined.

  15. Set aside chilled in the fridge until ready to use.

  16. Brush sesame oil onto homemade hot dog buns or any sandwich bread.

  17. Toast in a griddle until lightly charred on both sides.

  18. Remove from heat and sandwich the egg salad.

  19. Sprinkle some more that nori flakes over the top.

  20. Serve immediately.

Recipe Video:



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