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Japanese egg sandwiches

The perfect companion for a summer picnic.

By Lisa Featherby
  • 25 mins preparation
  • 8 mins cooking (plus cooling, chilling)
  • Serves 4 - 6
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Inspired by a Japanese-style devilled egg from Provenance in Beechworth, Victoria, these finger sandwiches are ideal for picnics. Also known as tamago sando, the flavour of the sandwiches improves if you make the filling a day ahead as the yuzu kosho infuses the mixture.


  • 12 slices soft white sandwich bread, crusts removed
Japanese egg filling
  • 10 eggs, at room temperature
  • 80 gm Japanese mayonnaise
  • 2 tbsp trout roe
  • 1 tbsp yuzu kosho (see note)


  • 1
    For filling, boil eggs until medium-hard boiled (8 minutes). Drain, then refresh under cold running water. Leave in cold water to cool completely, then peel and coarsely chop. Add to a bowl with remaining ingredients and stir to combine. Season to taste (you may not need to season as the mayonnaise, trout roe and yuzu kosho add plenty of seasoning) and refrigerate until required.
  • 2
    To serve, top half of the bread slices with egg mixture, then sandwich with remaining slices. Cut each into three finger sandwiches, then place in a portable container, covered with slightly damp paper towel and refrigerate until required.


Yuzu kosho is available from Japanese grocers.