Description
If you love egg salad sandwiches then this toasted sesame-filled sandwich is the perfect thing to make tonight. It’s a twist between the southern egg salad I grew up with and the Japanese Tamago Sando I fell in love with. It’s super quick and easy to make and you can even get the kiddos in the kitchen to help! This egg salad recipe travels well too, making it great for showing up to your next BBQ with something delicious.
Ingredients
Scale
- 3 large eggs, hardboiled (150g)
- 2 tablespoons sesame seeds, freshly toasted (16g)
- 1/8 teaspoon toasted sesame oil
- 2 tablespoons mayonnaise (or about 20g)
- 1/4 teaspoon sugar
- 1/2 teaspoon honey
- splash or two of milk or cream
- salt to taste
- crushed red pepper flakes, to taste (optional but recommended)
Instructions
- Boil the eggs. Place 3 large eggs in a pot with water just covering them. Turn on the heat and bring it to a boil. Once the eggs start to boil, set a timer for 6 minutes. Cook them until the timer goes off and remove the eggs from the heat. Place the pot directly under cold running water. Once they’re cool enough to handle, remove the shells.
- Toast the sesame seeds. In a skillet, toast the sesame seeds over medium heat until golden brown and remove them to a medium-sized mixing bowl to cool.
- Make the egg salad filling. Remove the yolks from the eggs and add them to the bowl with the sesame seeds. Chop the egg whites and set them aside. Add the mayo and sesame oil to the yolks and mash the mixture together. Give it a splash or two of milk and stir. Add the honey and/or a touch of sugar, sesame oil, and salt to taste. Mix everything together until well combined. Add the chopped egg whites and stir to combine. Taste and adjust the seasonings if necessary.
- Butter the bread. Butter each slice of bread on one side. (It’s a must if you’re making a Japanese-style egg salad sandwich. Plus, it helps keep the bread from getting soggy if you’re storing the egg sandwiches in the refrigerator.
- Assemble the sandwich. Spread the mixture over the buttered top of one slice of bread. Top it with the other slice. Slice the sandwich in half and enjoy! You may even remove the crusts if you want this to be closer to a traditional Tamago Sando. I don’t like to waste so I leave the crusts attached.
Notes
- I like to give my hardboiled and just-peeled eggs a rinse under water to remove any small pieces of the egg shell. Pat them dry before using.
- Butter the bread slices before filling with egg salad if you’re making these ahead of time. This step keeps the bread from becoming soggy.
- You may even remove the crusts if you want this to be closer to a traditional Tamago Sando. I don’t like to waste so I leave the crusts attached.
- How long can you keep egg salad in the refrigerator? Egg salad lasts in the fridge for 5 days if it’s stored properly. Seal it in an airtight container and place it in the fridge. Don’t store it in the door of the fridge which is usually warmer than other areas because it’s opened and closed throughout the day. Also, the same storage rule applies to other types of mayonnaise-based salads like (chicken, tuna, ham, and macaroni salads).
- Prep Time: 5
- Cook Time: 6
- Category: Sandwiches + Panini + Wraps
- Method: Mix & Stir
- Cuisine: Japanese + American
Nutrition
- Serving Size: 1 Sandwich
