Tamago Sando (Japanese Egg Sandwich)

Ingredients

• •8 eggs
• •1/3 cup Japanese mayonnaise
• •1 tsp Dijon mustard
• •1/2 tsp granulated sugar
• •1/2 tsp salt
• •1/8 tsp black pepper
• •8 slices white sandwich bread
• •2 tbsp unsalted butter, softened

Directions

1. 1Lower eggs into simmering water and cook 9–10 minutes, then cool them in ice water.
2. 2Peel the eggs, separate two yolks, and mash those yolks with mayonnaise, mustard, sugar, salt, and pepper.
3. 3Chop the remaining eggs and whites finely and fold them into the creamy yolk mixture.
4. 4Trim the bread crusts and spread each slice very lightly with softened butter.
5. 5Divide egg filling among four slices, spread it evenly to the edges, and close with remaining bread.
6. 6Press gently, cut each sandwich in half, and wrap tightly before chilling.

💡 Chop the egg whites smaller than for American egg salad; the finer texture helps the filling stay inside soft crustless bread.

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