Japanese Egg Salad

Updated at: Sun, 31 Mar 2024 16:22:37 GMT

Step 1

Cook eight eggs until jammy—you want the yolk mostly translucent, but not super runny. If you’re boiling your eggs, about 6 minutes should do the trick. If you’re steaming them, cook for 9 minutes. Cool in an ice water bath before peeling. Set aside two eggs (one egg per sandwich) for slicing later.

Step 2

Mash the rest of the jammy eggs until they are the size of small gravel. Add a tablespoon of Kewpie mayo, a dash of sugar, and salt to taste along with a teaspoon of milk. Mash until combined and the egg salad texture is to your liking. If your eggs are overcooked or you want your salad creamier, add just a little more mayo and milk.

Step 3

To make a tamago sando, place a slice of bread on a flat surface. Slice one of the reserved whole eggs in half and place the halves in the center of the bread. Spread half of the egg salad mixture on top of and around the egg halves until it is even and smooth. Place another slice of bread on top. Slice the sandwich down the middle of the egg halves, revealing a beautiful cross-section. Repeat with the remaining bread and egg salad.

Step 4

The egg salad will keep for a few days in an airtight container in the fridge. You can make the sandwich up to a day ahead of time and wrap it tightly in parchment paper, foil, or plastic wrap before storing it in the fridge.

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