Japanese Egg Salad Sandwiches

two crustless sandwiches stacked on top of a plate.

5 from 2 votes

Japanese Egg Salad Sandwiches

These delicious Japanese egg salad sandwiches aka Tamago Sando are filled with soft boiled and hard-boiled eggs. Traditionally served on crustless Japanese milk bread, although you can serve this on any type of bread you prefer!

Prep Time5

Cook Time4

Course: Lunch

Cuisine: American, Japanese

Servings:

Calories: 232kcal

Author: Julie Maestre

Equipment

Instant Pot

Ingredients

5 tbsp Kewpie Mayo or Hellmans Mayo
10 large eggs
6 slices milk bread or soft white bread
salt and pepper to taste

Instructions

Slice off the crusts from the bread slices. Using a fork or food processor mash 6 hard boiled eggs.
To make the egg salad, add the Japanese mayo, salt, and pepper, to the mashed eggs and mix until well incorporated.
Place a soft boiled egg on top of a bread slice and then cover the slice with the egg salad mixture. Place another slice of bread on top and slice the sandwich in half.

Notes

To cook the eggs in the instant pot:

Place the trivet or a steam basket inside of the instant pot. Add 6 eggs on top of the trivet and then pour one cup of cold water. Close the instant pot with the lid and press the pressure cook function. Seal the valve and cook for 4 minutes. Once the 4 minutes are up, do a quick release, open the instant pot carefully and run the eggs under cool water before peeling.

Repeat this with the other eggs but cook them for 3 minutes instead so they are soft and a bit runny.

Nutrition