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A tamago sando recipe made with Sriracha Mayo and spicy Yuzu Sriracha.

Spicy Yuzu Tamago Sando Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    8 mins

Asian Fusion $name Asian Food Fusion Bread Dairy Eggs Lunch Dinner Less Than 30 mins

The ultimate egg salad sandwich with a spicy kick - this tamago sando recipe with spicy yuzu sriracha is sure to be a hit!

 

Tamago Sando is a Japanese-style egg salad sandwich, often served in fluffy white bread and a favorite at konbinis, or Japanese convenience stores. The chopped hard boiled egg combined with the creaminess of Lee Kum Kee Sriracha Mayo is tough to beat, especially with the punches of umami and garlic that come from the mixture of sriracha and mayonnaise.

 

For an extra hit of freshness and balanced heat, add a drizzle of Lee Kum Kee Yuzu Flavored Sriracha Sauce. It's tangy and fragrant flavor adds extra dimension to the egg salad, amping up the flavors of this tamago sando with just one extra squeeze!

What You Will Need

Ingredients

  • Water, for boiling
  • 6 large eggs
  • Ice water bath, for cooling the eggs
  • 8 slices milk bread (shokupan or soft white bread)
  • 2 Tbsp. unsalted butter, softened
  • Chives, chopped, for garnish

Seasoning

  • 2 Tbsp. Lee Kum Kee Yuzu Flavored Sriracha Sauce

Dressing

  • 3 Tbsp. Lee Kum Kee Lee Kum Kee Sriracha Mayo
  • 1 tsp. sugar
  • ¼ tsp. salt

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Yuzu Flavored Sriracha Chili 178ozresized

Chili Sauces, Sriracha Sauces

Yuzu Flavored Sriracha Sauce

How to make it

  1. Bring a saucepan of water to a boil. Gently add eggs and cook for 7 minutes for jammy centers. Transfer to ice water to cool, then peel.

     

    Pro Tip: To ensure even and thorough cooking, eggs should be at room temperature before adding to boiling wtaer.

  2. Set aside 2 eggs whole. Roughly chop the remaining 4 eggs and place in a bowl with Lee Kum Kee Sriracha Mayo, sugar, and salt. Mash lightly to form a creamy egg salad.

  3. Lightly butter the bread slices. Spread a thick layer of the egg salad onto four slices of bread. Slice the reserved jammy eggs in half and tuck them cut-side down into the center of the egg salad so the yolks will show when cut.

  4. Spoon a little more egg salad around the eggs to secure them, then top with the remaining bread slices and gently press. Trim crusts.

  5. Slice each sandwich in half to reveal the jammy egg center, drizzle lightly with Lee Kum Kee Yuzu Flavored Sriracha Sauce, and garnish with chives. 

     

    Find more spicy Yuzu recipes on our product page for Yuzu Sriracha!

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