Savory Japanese Egg Sandwich (Tamago Sando) for Cozy Lunches

Indulge in a delicious Japanese Egg Sandwich (Tamago Sando) that combines creamy egg filling with soft bread, perfect for any meal.

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Prep Time 10

Cook Time 10

Cooling Time 10

Total Time 30

Servings: 2 sandwiches

Course: Breakfast

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Filling

4 large Eggs Use large eggs for the richest filling.
3 tablespoons Japanese Mayonnaise Adds sweetness and authenticity.
to taste Salt Essential for enhancing taste.
to taste Pepper Essential for enhancing taste.
a pinch Sugar For an optional touch of sweetness.

For the Bread

4 slices Soft Sandwich Bread White or whole grain for healthier option.

Optional Additions

1 cup Mashed Chickpeas or Tofu Vegetarian alternative.
4 slices Cooked Ham or Chicken For added protein.

To Serve

to taste Pickles or Fresh Fruit Accompanying sides.

Equipment

pot
Mixing Bowl
knife

Method

Step-by-Step Instructions

Step 1: Hard-Boil the Eggs. Place eggs in a pot, cover with water, bring to boil, then cover and let sit for 10 minutes. Cool in ice bath.
Step 2: Peel and Chop the Eggs. Peel under running water, chop into small pieces.
Step 3: Prepare the Egg Mixture. Combine chopped eggs with mayonnaise, salt, pepper, and sugar. Mix until creamy.
Step 4: Assemble the Sandwich. Spread egg mixture on a slice of bread and top with another slice.
Step 5: Slice and Serve. Cut sandwich diagonally and serve immediately or wrap for later.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 4gCholesterol: 220mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze egg filling for up to one month.

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