egg mayo

Featuring a rich and creamy egg salad tucked between soft slices of milk bread, this Tamago Sando is quick &amp; easy to make, yet makes for an incredibly satisfying breakfast or snack to instantly brighten your day. This Japanese egg sandwich is truly melt-in-your-mouth delicious and comes together with just a few ingredients.

Tamago Sando (Japanese Egg Sandwich)

eggs (plus 2 more for soft-boiled egg, if preferred)

onion

tbsp Kewpie mayonnaise

tsp sugar

salt (or

black pepper

shokupan (milk bread) or brioche (crusts removed or intact)

butter (for the bread)

Add vinegar and salt to a pot of boiling water, reduce the heat, and gently place the eggs into the water (if you plan to add the extra jammy egg in the middle, I recommend marking the shell with a permanent marker).

Prepare a large bowl of ice water. After 10 minutes (6 minutes for the extra jammy egg), immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5 minutes.

Separate the egg yolks and whites. Mash the yolks in a bowl and dice the egg whites (you can also mash them together, but this will result in a fluffier sandwich).

Add the diced egg whites and onion to the bowl, and mix to combine. Add kewpie mayo, sugar, salt, and pepper. Mix together with a spoon until well combined.

Spread the bread slice with butter, and add a generous amount of egg salad (with the jammy egg in the middle, if preferred) and cover with the other slice of bread. Cut the sandwich in half and enjoy!

Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish

Spiced egg & coriander mayonnaise vol-au-vent filling

vol-au-vent cases (see 'goes well with')

eggs

mayonnaise

tsp mild curry powder

onions

coriander

lemon juice

mango chutney to serve

Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.

Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

Hardboiled eggs blended until extremely smooth in this last minute low-calorie mayo recipe.

Easy Boiled Egg Mayo

olive oil

water

salt and freshly cracked black pepper,

Add all ingredients to a high-speed blender or a tall vessel using an immersion blender.

Blend until fully combined and smooth. Season with salt and pepper. Refrigerate for up to a week.

Top 3 egg mayo recipes from across the web

The most viewed egg mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tamago Sando (Japanese Egg Sandwich...

Spiced egg & coriander mayonnaise v...

Easy Boiled Egg Mayo

Top 3 egg mayo recipes from across the web

The most viewed egg mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tamago Sando (Japanese Egg Sandwich...

Spiced egg & coriander mayonnaise v...

Easy Boiled Egg Mayo

The most viewed egg mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine