Soft and fluffy Japanese-style egg salad sandwiches, also known as Tamago Sando. These taste like the popular ones found at convenience stores in Japan.
INGREDIENTS
- 8 slices shokupan bread (milk bread) or similar soft white bread
- 6 large hard-boiled eggs peeled (I cooked mine in the Instant pot)
- 6 tbsp kewpie mayonnaise
- salt and pepper to taste
- 2 scallions thinly sliced (optional)
INSTRUCTIONS
- Remove crusts from bread slices.
- Cut eggs into fourths. Add eggs, mayonnaise into food processor and blend until desired consistency. You can let the eggs be completely blended or let them remain as small chunks. Season with salt and pepper to taste. Add more mayonnaise if needed.
- If you are using scallions, stir them in.
- Spread egg filling evenly across four of the bread slices. Place remaining slices over filling. Slice sandwiches in half and serve.
