- 12 eggs, hard-boiled
- ¼ cup mayonnaise
- 1 tbsp. mustard
- 1/4 cup dill, chopped
- 2 tbsp. chives, chopped
- 2 tbsp. lemon juice
- Salt and pepper, to taste
- 8 slices white bread
We Finally Made a Recipe for Those Egg Salad Sandwiches You Find at Japanese Convenience StoresNovember 18, 2019
Japan has some of the world’s best convenience stores. Apart from having everything you might need in a jiff, they also have well-curated food options that will sustain your appetite and budget. Recently, their tamago sando‘s (Japanese egg salad sandwiches) have gained international popularity. The snack is made with a filling of hard-boiled eggs married into a mixture of condiments and spices; then, sandwiched between aesthetically sliced white bread.
We’ve always wanted to make this in the studio. So it’s pretty weird it took us this long to do it—especially since it’s such a simple recipe. The flavors from the egg yolk, mayo, and mustard work really well together; balancing salt, fat, acid, and heat (just kidding, we meant sweetness). We recommend it for breakfast, or as a heavy snack. You can do it with or without the crust. But let’s be real, it’s not tamago sando if it has the brown ends.
- Serves: 2 people
- Active time: 30 mins
- Total time: 30 mins
- Difficulty: Easy
- Peel hard-boiled eggs then separate whites and yolks.
- Roughly chop egg whites and set aside.
- Break egg yolks up with a whisk into small pieces.
- Add the mayonnaise and mustard then whisk until smooth.
- Add in dill, chives, and lemon juice then season with salt and pepper.
- Fold in the chopped egg whites.
- Evenly divide the egg salad onto 4 pieces of bread, then cover sandwiches with remaining bread.
- Serve with or without the crusts.