Tamago sando is a Japanese egg sandwich, which is always made with Kewpie mayonnaise and white bread. This sando is perfect for any occasion – we’ve had it as lunch meal preps, as midnight snacks, and we even made them for a potluck party!
Cook time: 20 min
Servings: 2-3 sandos
- 6 eggs
- 1/4 cup Kewpie (Japanese mayo)
- 1/2 cup green onions
- Salt + Pepper
- Sliced white bread
- Dijon mustard
1. Boil the eggs for 9 minutes on medium heat. Once cooled, peel the eggs.
2. Chop the green onions.
3. In a bowl, use a metal whisk or a fork to smash the eggs until pieces are small and are even in size.
4. Mix in kewpie and green onions. If the mixture is too dry, add more kewpie as needed.
5. Spread butter on the bread, then toast until light brown. Spread Dijon mustard on one slice for each sandwich.
6. Sandwich the egg mixture in between two bread slices. Enjoy!
-Kewpie mayo is a special Japanese mayo that can be found at Asian markets, and is a key ingredient for tamago sandos. If Kewpie is not available to you, feel free to use American mayo with this recipe, although many people will then consider it an egg salad sandwich (not tamago sando.)
-You can also add sriracha to give the sandwich some extra kick!
-We made this for a party using 3 dozen eggs, 1 bunch green onions, and 2/3 bottle of kewpie. It makes 18-20 sandwiches. Make it for your next gathering, it will be a guaranteed hit!