Quick & Simple Tamago Sando

Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan. This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.

5 from 4 votes

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Prep Time 17

Cook Time 13

Total Time 30

Course Main Course, Snack

Cuisine Japanese

Servings mini sandwiches

Calories per serving 510 kcal

Ingredients

6 mini brioche buns or sub with 12 slices of white bread
6 large eggs
⅓ cup Japanese mayo or sub with normal mayo
¼ teaspoon salt
½ teaspoon white granulated sugar
⅛ teaspoon black pepper
1 teaspoon dried parsley optional

Optional but recommended:

1 tablespoon white vinegar add to boiling water to make peeling process easier
½ teaspoon salt add to boiling water to prevent leakage from potentially cracked eggs

Instructions

First in a medium pot filled with enough water, bring to a boil over high heat. Optional: Add salt and vinegar here to make the peeling process easier. Carefully lower room temperature eggs into boiling water. Reduce to medium-high heat and boil eggs for 13 minutes covered.
Once boiled, remove hard-boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
Once eggs are cool to touch, crack and peel them with the back of the spoon starting from the less pointy side of the egg as there's a small gap where you can insert the spoon to easily peel away the egg shell.
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
Then run yolks through a fine sieve set over a large mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
Finely dice egg whites with a knife. Transfer egg whites into bowl with egg yolk.
To your eggs, add salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
Cut your brioche buns into half about 95% of the way. If you're using sandwich bread, skip this step.
Scoop an equal portion of your egg salad onto the bun or a slice of bread and close it with the other piece. Optional: Garnish with dried parsley. Enjoy!

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