Tamago Sando (Japanese Egg Salad Sandwich)

Ainekset

Ingredients:

•4 large eggs

•3 tablespoons Japanese mayo (Kewpie is best)

•Salt and white pepper to taste

•4 slices Japanese milk bread (shokupan) or any very soft white bread, crusts removed

•Optional: pinch of sugar or a dab of mustard

🥪 Instructions:

1.Boil eggs:

•Place eggs in boiling water and cook for about 10 minutes.

•Cool in ice water, then peel.

2.Make the filling:

•Separate yolks and whites.

•Mash yolks with mayo until smooth and creamy.

•Chop whites finely and mix in.

•Season with salt, pepper, and optional sugar or mustard.

3.Assemble:

•Spread the egg salad thickly between two slices of crustless bread.

•Press gently, then slice in half or into thirds.

🧊 Tip: Chill slightly before slicing for cleaner cuts.