Tamago Sando

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(1)

Recipe Intro From phil.the.flavours

This sandwich is a celebration of contrasting flavors and textures, making it a visual and culinary delight. The Sriracha mayo adds a spicy kick that's balanced by the creaminess of avocado, creating a sandwich that's not just a meal but an experience.

Jump to Section
  • Recipe Card
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2 sandwiches

Recipe Card

ingredients

  • 5 hard boiled eggs, peeled
  • 1 avocado, sliced `
  • 4 thick slices Japanese milk bread (or soft white bread), crust removed
  • 1 tablespoon butter, at room temperature
  • 1/3 cup Lee Kum Kee Sriracha Mayo
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped chives, for garnish

Method

  • Step 1

    With a fork, mash up eggs into minced pieces.

  • Step 2

    Add sriracha mayo, vinegar, sugar, salt, and black pepper. Mix until combined. Chill 10 minutes in the fridge.

  • Step 3

    Spread the butter on one side of each slice of bread.

  • Step 4

    Slice avocado and place on one side of buttered bread slices.

  • Step 5

    Add chilled egg filling on avocado. Add the other bread slice on top.

  • Step 6

    Slice the sandwich in half, sprinkle chives and serve.