Looking for a fresh twist on the classic Japanese egg sandwich (tamago sando)? This version adds ripe avocado to the mix, making the filling extra creamy and flavourful. These soft, crustless sandwiches are made with fluffy milk bread and a rich egg-avocado filling that melts in your mouth. Perfect for a light lunch, picnic, or even as part of a snack box!
With just a few simple ingredients, you can make these delicious sandwiches at home in less than 20 minutes.
Ingredients You’ll Need
To make 3 creamy and soft egg sandwiches, you’ll need:
- 5 large hard-boiled eggs, peeled and cut into quarters
- 1 large ripe avocado, diced
- 5 tablespoons Kewpie mayonnaise (or any regular mayo)
- Salt and pepper to taste
- 2 soft-boiled eggs, cut in half (you’ll use 3 halves)
- 6 slices of shokupan (Japanese milk bread) or any soft white bread
Step-by-Step Instructions
Step 1: Make the Egg-Avocado Filling
In a food processor, combine the hard-boiled eggs, avocado, and mayonnaise. Blend until the mix is creamy and smooth. You should still see tiny pieces of egg whites for a bit of texture. Taste and season with salt and pepper as needed.
Step 2: Prep the Bread
Cut off the crusts from all six bread slices. This makes the sandwich soft and easy to bite—just like how it’s served in Japan.
Step 3: Assemble the Sandwiches
Place one half of a soft-boiled egg in the center of three bread slices. Then spread a generous amount of the egg-avocado mix on each slice. The filling should be even and slightly higher in the middle to cover the egg half nicely.
Top each with another slice of bread. Press gently to close the sandwich.
Step 4: Cut and Serve
Slice each sandwich in half. You’ll see the soft-boiled egg inside with the creamy filling all around—perfect for a photo or sharing with friends!
These Avocado Japanese Egg Salad Sandwiches are soft, creamy, and packed with flavour. The avocado adds a rich, buttery twist to the classic tamago sando, making it even more satisfying. Whether you’re making it for lunch, a picnic, or to impress guests with something a little fancy, this sandwich is sure to be a hit. It’s simple to prepare, looks amazing, and tastes even better!
FAQs
Can I use regular bread instead of milk bread?
Yes, you can use any soft white bread or sandwich loaf. Just make sure it’s not too dry or crusty, as the soft texture is key to this sandwich.
Is it necessary to use Kewpie mayonnaise?
Kewpie mayo gives a richer, slightly tangy taste, but regular mayonnaise works just fine if you don’t have it.
Can I skip the soft-boiled egg inside the sandwich?
Yes, you can skip it if you want a smoother filling throughout. But the soft-boiled egg adds a nice texture and a visual appeal.
How long can I store the sandwich?
It’s best eaten fresh, but you can store it in the fridge for up to 24 hours. Wrap it tightly in cling film to keep it soft.
Can I mash the ingredients instead of using a food processor?
Yes, you can mash everything with a fork or masher if you prefer a chunkier texture. The food processor just makes it smoother and quicker.
