Inspired by the popular Japanese convenience store offering, this Japanese egg salad sandwich (or tamago sando) features creamy egg salad made with kewpie mayo packed between slices of light and fluffy Japanese milk bread.

Directions

1. Prepare an ice bath by combining ice and cold water in a large bowl.
2. In a medium-sized pot, add enough water to cover the eggs and bring to a boil. Once the water is boiling, carefully lower the eggs into the pot using a ladle. Boil for 7 minutes to prepare medium soft-boiled eggs (see notes), then turn off the heat and let the eggs sit for 1 minute. For hard boiled eggs, boil for 10 minutes total.
3. Immediately transfer eggs to the ice bath and let sit for 2 minutes to stop cooking, then remove while still lukewarm.
4. Peel the cooked eggs and discard or compost your eggshells.
5. Transfer the peeled eggs to a large bowl. Using a fork, mash the eggs a few times to break into smaller chunks.
6. Add the sugar, salt and black pepper to the bowl. Using your fork or a paring knife, continue mashing the egg mixture into fine pieces that are smaller than a pea but larger than minced.
7. Add the mayonnaise to the egg mixture. If using hard-boiled eggs, add the milk. Stir the egg salad until well combined. Taste and add more salt, pepper, or mayonnaise if needed.

To make the
tamago sando:

1. Spread 1/2 tablespoon butter evenly onto each slice of bread.
2. Spoon egg salad onto one slice of buttered bread and spread evenly. Place a second slice of bread on top, buttered side down. Gently press the bread down. Use a sharp knife to slice the crust off the bread, then repeat with the remaining bread and egg salad.
3. Cut the sandwiches in half and garnish with chives, if using. Serve immediately or wrap each sandwich with plastic wrap and store in the fridge for up to 2 days.

Farm Team Tips:

There are a few things that set Japanese mayonnaise apart from typical American mayonnaise: it uses only egg yolks for a richer, creamier texture and is commonly made with rice or apple cider vinegar instead of distilled vinegar for a hint of sweetness. Using regular mayonnaise in this recipe is perfectly fine, but Japanese mayonnaise will lend your sandwiches a more authentic taste.

Milk bread is a soft, airy, and slightly sweet white bread that can be found at most Asian markets and pairs well with this creamy egg salad. If unavailable, try these sandwiches on a quality white bread with a fine, spongy texture.

We love making this recipe with 7-minute soft-boiled eggs, which bring a delightfully jammy texture and rich taste to the simple egg salad. If you prefer hard-boiled eggs, simply cook the eggs for 10 minutes and add 1-2 tablespoons milk to give your salad a softer texture."