What’s a Tamago-Sando? It’s a Japanese egg salad sandwich! The Japanese egg salad is easy to make and great for lazy summer days when you don’t want to do much. It’s one of my favorite simple sandwiches. They’re great for the bento box too!
I use Japanese Mayonnaise, because it tastes different than the American brand. I think it’s important in making Japanese egg and potato salad. Oh! and the minced onion is an optional ingredient. I like to soak the minced onion in water for about 5 minutes before using. Enjoy!
This recipe makes 2 sandwiches
- 3 large eggs (hard boiled)
- 1 teaspoon vinegar
- 2 tablespoon Japanese Mayonnaise
- 1 tablespoon butter, softened
- 2 tablespoon minced onion
- 1/4 teaspoon ground pepper (to season)
- 4 slices of bread
- Place the eggs in a small pot with water and vinegar and bring to a boil. Once the water boils, turn off heat, cover and leave for 15 minutes. Remove eggs and put them in a bowl of ice water. When the eggs have cooled a bit, drain the water and peel and dice the eggs into small cubes.
- Mix the eggs, mayonnaise, softened butter, minced onion, and ground pepper together in a bowl. Cover and refrigerate if not serving right away. Spread the egg salad onto a slice of bread and top with another bread slice. Enjoy!