Egg & Bacon Sando
Let's go to 7/11
Tamago Sando is a popular snack you can easily find at convenience stores like 7/11 in Japan, known for its creamy egg salad filling. While similar to an American egg salad sandwich the Japanese version is creamier with more yolk and simpler ingredients. Traditionally served on soft milk bread, this recipe uses brioche buns.Â
Kewpie Mayo: For a richer flavor, use Japanese Kewpie mayo. If you only have regular mayo, the flavor will be slightly different.
Extra Egg Whites: Tamago Sando uses more yolks than whites for creaminess. You can eat the extra egg whites or even share them with your pets!
Bacon: Traditionally, Tamago Sando doesn't include bacon, but it adds a great savory touch to this breakfast version.
Servings: 4
Ingredients:
10 large eggs (10 yolks, 8 egg whites)
½ tsp sugar
¼ cup Japanese Kewpie mayo (or more to taste)
4 brioche buns
4 slices bacon
Salt and pepper, to taste
Salted butter, for spreading
Instructions:
Boil the Eggs:
Place 10 eggs in a pot and cover with water. Bring to a boil over medium heat. Once boiling, cook for 11 minutes.
Transfer the eggs to an ice bath to stop the cooking process. Let them cool, then peel the shells.
Prepare the Egg Salad:
Cut 2 peeled eggs in half, separating the yolks into a bowl and setting aside the whites. Add the remaining 8 peeled whole eggs to the bowl.
Mash the eggs with a fork until you have small, evenly sized pieces.
Add ½ tsp sugar, salt, and pepper to taste. Mix in ¼ cup Kewpie mayo until the egg salad is creamy. Add more mayo if you prefer a creamier texture.
Assemble the Sandwiches:
Spread salted butter on the top half of each brioche bun.
Spread the egg salad evenly on the bottom halves.
Add a slice of crispy bacon to each sandwich, then close with the buttered brioche tops.
Storage Tips:
These sandwiches will keep well in the fridge for 3-4 days, making them perfect for meal prep. Store them wrapped in plastic or in an airtight container.
Let me know if you make it!