Egg Salad Sandwich (Tamago Sando)
by Bomi ChoiEgg Salad Sandwich (Tamago Sando)
Rated 5.0 stars by 1 users
Category
breakfast, brunch, snack
Servings
3
Prep Time
10 minutes
Cook Time
30 minutes
Author
Bomi Choi
This Japanese egg salad sandwich aka Tamago Sando is the perfect meal with a creamy and fluffy filling and soft slices of milk bread.
The egg salad holds up well and is perfect for a light meal or afternoon snack.
The combination of the egg mixture with the soft bread creates a delightful balance of flavors and textures.
Ingredients
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6 hard boiled, eggs
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20g mayonnaise
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3g kosher salt
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3g black pepper
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2slices milk bread
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For garnish, fresh parsley
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10ml extra virgin olive oil
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4g (2cloves) garlic, minced
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10g parsley, chopped
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45g greek yogurt
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5ml lemon juice
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3g lemon zest
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2g kosher salt
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As needed, black pepper
For Yogurt Sauce
Directions
Place 6 eggs into a medium-sized pot and heat on high.
Once the water is boiling, turn off the heat and cover with a lid, and let the eggs sits for 12 minutes.
After 12 mins, place immediately in an ice bath to cool for 10 minutes.
Peel the eggs and separate the egg whites and yolks. Dice egg whites into small cubes then toss them together with the yolks.
Add mayonnaise and yogurt sauce, and mix well.
Assemble the sandwich and garnish with chopped parsley.
For the yogurt sauce
Combine greek yogurt, minced garlic, chopped parsley, lemon juice, lemon zest, black pepper, and olive oil.
Mix it until smooth.
Video
Note
I add some yogurt sauce and lemon zest that brings a bright acidic flavor!