Seven Spice Egg Salad Sandwich
- 01 Apr, 2025
- Posted by: Julia Heffelfinger
Seven Spice Egg Salad Sandwich
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Category
sandwich
A Japanese egg salad sandwich, or tamago sando, is a convenience store staple made with a creamy, slightly sweet egg filling on fluffy milk bread. This version swaps the traditional Kewpie mayo, rice vinegar, and sugar for our bold Zesty Seven Spice Dressing, adding heat and depth. The signature soft-boiled egg in the middle should be slightly undercooked, but not runny. Soft, slightly sweet milk bread is ideal for this sandwich, but brioche or white bread works in a pinch.
Author:Julia Heffelfinger
Ingredients
9 large eggs, at room temperature (see Note)
2 scallions, thinly sliced (about 2 Tbsp), plus more for garnish
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⅓ cup Terrapin Ridge Farms’ Zesty Seven Spice Dressing, plus more as needed
Kosher salt and pepper
8 slices milk bread, brioche, or white sandwich bread, crusts removed
Flaky sea salt and sesame seeds, for sprinkling (optional)
Directions
Bring a large pot of water to a boil over moderately high heat. Meanwhile, prepare a small and large ice bath.
Gently lower the eggs into the water and boil for 8 minutes. Transfer 3 soft-boiled eggs to the small ice bath. Continue cooking the remaining 6 eggs for 2 minutes more, then transfer the hard-boiled eggs to the large ice bath. Let cool for 5 minutes, then peel eggs while still warm.
Transfer the 6 hard-boiled eggs to a large bowl and mash well with a pastry cutter or large fork. Add the scallions and ¼ cup of the Zesty Seven Spice Dressing; season with salt and pepper. Mix the egg salad until evenly combined. Add more dressing, if desired. You should have about 1½ cups of egg salad.
Slice the 2 soft-boiled eggs in half lengthwise and season with salt. Lay the sliced bread on a clean work surface. Spread the remaining Seven Spice Dressing on one side of each slice (about 1 teaspoon per slice). Place half a soft-boiled egg, cut side down, in the center of 4 of the slices of bread. Spoon a rounded ¼ cup of egg salad around each egg, gently shaping the egg salad around the halved egg.
Top the sandwiches with the remaining bread, dressing side down. Press gently to seal. Transfer the sandwiches to a plate and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight. This will help them hold their shape when sliced.
Using a sharp knife, slice each sandwich in half to reveal the egg. Place sandwiches cut side up on 4 plates or a platter and garnish with more scallions and sprinkle with flaky sea salt and sesame seeds, if desired. Serve right away.
Make Ahead
The sandwiches can be prepared through step 6, covered with plastic wrap, and refrigerated overnight.
Note
Room temperature eggs are less likely to crack when lowered into boiling water. If you do not have time to let your eggs come to room temperature, place them in a bowl and cover with warm water. Let sit for 5 minutes before cooking.
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