Tamago Sando (Japanese Egg Sandwhich)

School’s back in session, and that means busy mornings and lunchbox planning are officially here! Whether you’re prepping for the kids or need a quick, satisfying lunch for yourself, this Japanese Tamago Sando is your new go-to. Packed with protein, and low in sugar, and just the right balance of flavors, it’s perfect for fueling a busy day.

The best part? It’s made with Natvia Sweetener Canister 350g, so you get that subtle touch of sweetness without added sugar! Easy to make, budget-friendly, and ready in minutes, this sandwich is a lifesaver for parents and professionals alike. Say goodbye to boring lunches and hello to a healthier twist on a classic favorite.

• 3 large eggs
• 2 Slices of soft milk bread
• 2 tbsp Japanese mayonnaise (plus extra for assembling)
• 1 tbsp heavy cream
• 1 tsp fresh lemon juice
• 1 tsp Natvia Sweetener Canister 350g
• a dash of dashi powder (optional)
• Pinch of black pepper
• Optional: 1 extra boiled egg for extra protein/garnish

1. Boil eggs: Cook eggs in boiling water for 8–10 minutes, then immediately cool in an ice bath.
2. Peel and prep: Peel eggs, dice the whites, and mash yolks in a bowl.
3. Mix: Combine yolks with mayo, cream, lemon juice, Natvia Sweetener Canister 350g, dashi, and pepper until smooth. Fold in the diced whites.
4. Assemble: Spread mayo on bread edges, add egg mixture, and top with the second slice. Add an extra egg if desired.
5. Serve: Trim crusts (optional), cut, and enjoy!

COOKING TIME: 8-10 MINUTES
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES