Name: Tamago Harissa Sando Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese-inspired fusion
Ingredients: 3 eggs; 2 slices of thick white bread; 1 teaspoon butter, to spread on your bread; 1 tablespoon mayonnaise; 2 spring onions, finely sliced; 1 tablespoon parsley, chopped; 1 teaspoon harissa paste

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Introduction

This Tamago Harissa Sando is a delicious Japanese-style egg sandwich with a spicy twist. Combining soft boiled eggs with a creamy, flavorful harissa mayo, it’s a perfect snack or light meal that’s easy to make and satisfyingly tasty.

Two sandwich halves are held by two woman's hands over a white marbled texture. Each half shows three layers: the top and bottom are thick, soft white bread slices with a slightly crispy crust; the middle layer contains chopped nuts mixed with herbs and a spread, looking creamy and textured in light brown and green colors. On one side of each sandwich, there are slices of boiled egg with firm white and bright yellow yolk partly soft, arranged in a neat row. Thin white translucent paper wraps around the sandwich for easy holding. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
2 slices of thick white bread
1 teaspoon butter, to spread on your bread
1 tablespoon mayonnaise
2 spring onions, finely sliced
1 tablespoon parsley, chopped
1 teaspoon harissa paste
Salt and pepper, to taste

Instructions

Step 1: Bring a small saucepan of water to a boil. Gently add the three eggs and reduce heat to medium. Set two timers: one for 6 minutes and another for 10 minutes.
Step 2: When the 6-minute timer goes off, remove two eggs and place them in a bowl of cold water to stop cooking.
Step 3: When the 10-minute timer goes off, remove the last egg and place it in a separate bowl of cold water.
Step 4: Peel the 10-minute egg and mash it in a bowl. Add mayonnaise, finely sliced spring onions, chopped parsley, harissa paste, and season with salt and pepper. Mix well and set aside.
Step 5: Butter both slices of bread evenly. Peel the two 6-minute eggs and gently slice them in half either lengthways or widthways.
Step 6: Place the six egg halves face down on one bread slice. Add the harissa egg mixture around and over the egg halves so they are mostly covered.
Step 7: Top with the second slice of bread. Wrap the sandwich in baking paper and enjoy immediately or refrigerate for 20 minutes for a chilled version.

Tips & Variations

Use fresh eggs for the best texture and flavor in your sandwich.
Adjust the amount of harissa paste to your preferred spice level.
Try adding thin slices of cucumber or avocado for extra freshness and texture.
If you don’t have harissa, substitute with a mild chili paste or sriracha.

Storage

Store the sandwich wrapped in baking paper or airtight container in the refrigerator for up to 24 hours. For best texture, eat within the first day. Reheat is not recommended as the bread may become soggy; enjoy it cold or at room temperature.

How to Serve

Two triangular egg salad sandwiches are stacked on a white plate, placed on a light wooden table with a white marbled background. Each sandwich has three layers: the outer layers are soft, white bread slices with a smooth texture, and inside there is a thick yellow and white egg salad filling mixed with chunks of cooked egg whites and yolks. Beneath the egg salad, a thin layer of light pink ham or meat is visible. The sandwiches are cut so the fillings are clearly seen, showing soft bread, creamy egg salad, and thin meat layer in the middle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this sandwich?

Yes, feel free to use sandwich bread, brioche, or even a crusty roll based on your preference. Thick white bread works best for holding the filling.

How do I know when eggs are soft or hard boiled?

A 6-minute boil typically yields soft-boiled eggs with a slightly runny yolk, while 10 minutes results in fully hard-boiled eggs. Using timers and cooling eggs in cold water stops the cooking process at the right time.