Description
This King’s Hawaiian tamago sando is a Japanese egg salad sandwich made with creamy Kewpie mayo and soft sweet rolls, ready in about 20 minutes.
Ingredients
Scale
- 4 King's Hawaiian Rolls
- 6 eggs (hard boiled)
- 1/3 cup Kewpie Mayo
- 1/2 tsp sugar
- Salt (to taste)
- Black pepper (to taste)
- Chives (chopped, to taste)
Equipment
Instructions
- Hard boil the eggs. Use an egg cooker or the stovetop, then move them to an ice bath for a few minutes and peel.
- Separate the eggs. Cut the eggs in half, press the yolks through a fine mesh sieve into a bowl, and finely chop the whites.
- Chop the chives and set aside.
- Mix the filling. Combine the egg whites, sieved yolks, Kewpie mayo, sugar, salt, pepper, and chives until creamy.
- Assemble. Slice the rolls in half, spoon in the egg mixture, garnish with extra chives, and serve chilled.
Notes
- Press the yolks through a fine mesh sieve for a silky, custard-like filling.
- Use eggs that are a week or two old, since they peel much more cleanly.
- Chill the filling for 20 to 30 minutes before assembling for the best texture.
- Kewpie mayo is worth seeking out; it gives the salad its signature sweet-savory flavor.
- Make the filling ahead and assemble sandwiches fresh to keep the rolls from getting soggy.
- Prep Time: 15
- Cook Time: 12
- Category: Lunch
- Method: Stovetop
- Cuisine: Hawaiian, Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 325 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 250mg