Creamy Japanese Tamago Sando

Japanese 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 mins

Cook Time 13 mins

Total Time 30 mins

Course lunch, Snack

Cuisine Japanese

Servings mini sandwiches

Calories 510 kcal

Ingredients

6 eggs
¼ tsp salt
½ tsp white granulated sugar
⅛ tsp black pepper
⅓ cup Japanese mayo
1 tsp dried parsley optional
6 mini brioche buns

Optional:

1 tbsp white vinegar to make peeling easier
½ tsp salt to prevent egg leakage (if cracked) while boiling

Instructions

Bring pot of water to boil. Optionally but recommended, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier.
Boil your eggs for 13 minutes covered (not shown in video). Once boiled, transfer to an ice bathe. Crack and peel them.
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.
Run yolks through a fine sieve set over a 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.
Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo.
Mix with a spatula until creamy.
Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley.

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Sieve

Cutting Board

Sharp paring knife

Small pot

Mixing bowl

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