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–+ servings
Japanese Egg Salad Sandwiches

Fluffy Japanese Egg Salad Sandwiches to Brighten Your Day

Enjoy these delightful Japanese Egg Salad Sandwiches, or Tamago Sando, perfect for a quick lunch or snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwiches
  • 8 slices Shokupan Bread Soft milk bread is ideal.
  • 6 large Hard-Boiled Eggs Can be prepared in an Instant Pot.
  • 6 tablespoons Kewpie Mayonnaise Provides sweetness and creaminess.
  • to taste Salt
  • to taste Pepper
For Optional Additions
  • 2 thinly sliced Scallions For freshness.
  • 1 medium Avocado For creaminess.
  • 1 medium Diced Cucumber For crunch.

Equipment

  • food processor

Method
 

Step-by-Step Instructions
  1. Remove the crusts from 8 slices of soft shokupan bread to enhance the texture.
  2. Cut 6 hard-boiled eggs into quarters and blend with 6 tablespoons of Kewpie mayonnaise until creamy yet slightly chunky.
  3. Season the egg mixture with salt and pepper to taste, adjusting as necessary for flavor.
  4. Fold in 2 thinly sliced scallions into the egg salad mixture gently.
  5. Spread the egg salad mixture evenly on 4 slices of shokupan bread and top with the remaining 4 slices.
  6. Slice the assembled sandwiches in half and serve fresh.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 220mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For optimal freshness, serve the sandwiches immediately after assembling.

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