Tamago Sando (Japanese Egg Salad Sandwiches)

The cult konbini sandwich: creamy, gently sweet egg salad made rich with mayo and milk, pressed between pillowy buttered bread with the crusts cut off. Simple and soft, and you'll want another one.

Ingredients

• 6 large eggs
• 8 slices soft brioche or milk bread
• 2 tbsp softened butter

From your pantry: ¼ cup mayonnaise, 4 tsp milk, ½ tsp sugar, ½ tsp salt, ¼ tsp black pepper.

Instructions

1. Cover the eggs with cold water by an inch, bring to a boil over medium heat and boil for 12 minutes. Move them to ice water until completely cold, then peel.
2. Mash the eggs with a fork into small, even pieces. Stir in the sugar, salt, pepper and milk, then the mayonnaise, until creamy. Taste and add salt if it needs it.
3. Spread a thin layer of butter on one side of every slice of bread; it keeps the bread from going soggy.
4. Spread a thick layer of egg salad on 4 slices and top with the remaining slices, buttered side down.
5. Set a plate on top of the sandwiches for 5 minutes to press them. Trim off the crusts with a sharp knife and cut each sandwich in half.

Tip: Japanese Kewpie mayo, made with only egg yolks and rice vinegar, gives the true konbini flavor. Shokupan from an Asian bakery is the classic bread.

Nutrition per serving

Good for

Adapted from Just One Cookbook.

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