Tamago Egg Salad Sandwiches

Name: Tamago Egg Salad Sandwiches
Total time: 1800 s
Yield: 3 Servings
Cuisine: American
Ingredients: 8 large eggs; as needed water; as needed ice; 1 tsp milk; 4 tbsp Kewpie Japanese Mayonnaise; 0.5 tsp white granulated sugar; Salt to taste; Black pepper to taste; 6 slices Artisan Sara Lee bakery bread (crusts removed); as needed unsalted butter (softened); 1 tbsp chives (finely chopped, optional); 1 tbsp vinegar (for boiling water)

Kathryn B @kbonesbrueg

These are really good. Easy to make and prep in advance. Stay good and not soggy in the fridge for a few days with the butter.

Kathryn B @kbonesbrueg

These are really good. Easy to make and prep in advance. Stay good and not soggy in the fridge for a few days with the butter.

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Ingredients

30 min

3 Servings

8large eggs
as neededwater
as neededice
1 tspmilk
4 tbspKewpie Japanese Mayonnaise
0.5 tspwhite granulated sugar
Salt to taste
Black pepper to taste
6 slicesArtisan Sara Lee bakery bread (crusts removed)
as neededunsalted butter (softened)
1 tbspchives (finely chopped, optional)
1 tbspvinegar (for boiling water)

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Steps

30 min

1

Add vinegar to boiling water, then add eggs. Boil for 7 min 30 sec.
2

Remove 2 eggs, place in ice bath for 2 min, peel and set aside.
3

Continue boiling remaining eggs to 9 min, then ice bath for 2 min, peel.
4

Slice hard-boiled eggs, smash with a fork for texture.
5

Mix in milk, Kewpie mayonnaise, sugar, salt, and pepper. Chill filling 10 min.
6

Butter bread slices. Place filling on bread, add medium-boiled egg, cover with more filling.
7

Top with another bread slice, press gently, and cut in half. Sprinkle chives if desired.