Japanese Egg Salad Sandwich
The Japanese egg salad sandwich, known as “tamago sando” in Japan, has become a popular item in Japanese convenience stores and cafes. The sandwich likely gained popularity in Japan during the post-World War II period when Western foods and culinary influences were introduced to the country. Over time, the Japanese adapted the egg salad sandwich to suit local tastes, resulting in a uniquely Japanese version of the classic dish.
Ingredients
6 hard-boiled eggs
4 tablespoons Japanese mayonnaise (such as Kewpie)
1 teaspoon Dijon mustard
Sea salt and pepper to taste
8 slices of sandwich bread (white or whole wheat)
Butter for spreading
Instructions
Peel the hard-boiled eggs and chop them into small pieces. Place the chopped eggs in a mixing bowl.
Add the Japanese mayonnaise, Dijon mustard, salt, and pepper to the bowl with the chopped eggs.
Mix all the ingredients together until well combined. Taste the egg salad and adjust the seasoning if necessary.
Take 4 slices of bread and spread a thin layer of butter on one side of each slice.
Divide the egg salad evenly onto 4 of the bread slices, spreading it out to cover the entire slice.
Place the remaining 4 slices of bread on top of the egg salad, buttered side down, to make 4 sandwiches.
Using a sharp knife, carefully trim off the crusts of the sandwiches.
Cut each sandwich diagonally to create two triangular halves. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good sandwich page.
Japanese Egg Salad Sandwich