Egg salad tucked between slices of white bread, Japanese egg sandwich (Tamago Sando) is a grab-and-go snack you can find in every convenience store in Japan. The filling is creamy and bursting with a rich egg yolk flavor and the bread is soft and pillowy. 

Japanese Egg Sandwich (Tamago Sando)

INGREDIENTS

• 3 large eggs
• 4 slices Shokupan (Japanese pullman loaf bread)
• salted butter

Seasonings

• ¼ tsp sugar
• ¼ tsp kosher/sea salt (use half for table salt)
• Freshly ground black pepper
• 2 tsp milk
• 2 Tbsp Japanese mayonnaise

INSTRUCTIONS

1. Gather all the ingredients.
   

To Make Egg Salad

1. Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil on medium heat and once boiling, cook for 12 minutes.
2. Once finish cooking, transfer the eggs to iced water to stop cooking. Let cool completely and peel the egg shells.
3. Transfer the peeled eggs in a bowl and mash with a fork. Try to mash egg whites into small, same-size pieces.
4. Add ¼ tsp sugar and ¼ tsp salt.
5. Add freshly ground black pepper and 2 tsp milk. Taste and add more salt and pepper if needed.
6. Add 2 Tbsp mayonnaise and mix very well.

To Assemble Tamago Sando

1. Spread the butter on both sides of bread and evenly distribute the egg salad on one side of the bread.
2. Put the other slice of bread on top and place the sandwich between two plates. Set aside for 5 minutes.
3. Cut all sides of crusts off the bread.
4. Cut the sandwich in half and ready to serve.

https://www.justonecookbook.com/japanese-egg-sandwich-tamago-sando/