Japanese Egg Salad Sandwich (Tamago Sando)

Whether served on Chef John's milk bread or not, this take on the popular Japanese tamago sando, or egg salad sandwich, is an instant hit.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 759 Calories

Ingredients

• 4 large eggs
• 1 tablespoon unsalted butter, softened
• 1 pinch cayenne pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon heavy cream
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons rice vinegar
• 3 dashes hot sauce, or to taste
• 0.75 teaspoon white sugar
• 0.25 teaspoon kosher salt
• 0.5 cup mayonnaise
• 0.25 teaspoon white sugar
• 0.5 teaspoon kosher salt, or to taste
• 4 slices soft white bread

Recipe Instructions

Step 1

Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.

Step 2

Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.

Step 3

Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.

Step 4

Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.