SRSLY RECIPES

High-Protein Japanese Egg Sando

Soft bread, creamy egg filling and a little Japanese mayonnaise. This Japanese-inspired egg sando brings approximately 27g protein, 300 calories and 3.5g net carbs per complete sandwich.

Prep10 minutes + cooling
Cook10 minutes
Serves1
Creamy Japanese-inspired egg sandwich cut into two halves on SRSLY sliced bread
~27g Protein
~300 kcal Calories
~3.5g Net carbs
~2g Sugar
~6g Fibre
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WHY YOU'LL LOVE IT

Your favourite egg sandwich, with a Japanese twist

Tamago sando is loved for its soft bread and finely mashed, creamy egg filling. This SRSLY version uses our sliced loaf, keeps the crusts on and blends thick strained Greek yoghurt with Japanese mayonnaise for a lighter, protein-rich filling. It is inspired by the Japanese convenience-store favourite rather than a traditional shokupan recipe.

Soft, creamy and satisfying

Protein from familiar ingredients

Approximately 27g protein per complete serving, with the SRSLY loaf adding 8.8g before the filling or toppings.

More fibre in your lunch

Approximately 6g fibre per complete sandwich. A familiar egg sandwich that helps you build fibre into your day, alongside its 27g protein.

A freezer staple, ready when you are

Keep a SRSLY sliced loaf in the freezer, ready for sandwiches, toast and quick breakfasts. Defrost the slices you need.

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LET'S MAKE IT

Make your egg sando

Makes one complete sandwich, cut into two halves. Nutrition includes all the filling and both slices; no butter or sides are included.

Nutrition & tips

Method

1

Cook the eggs

Lower the eggs into gently boiling water and cook for 10 minutes, until the yolks are set.

2

Cool completely

Transfer to a bowl of cold water, cool for about 10 minutes, then peel. Let the eggs cool fully before mixing with the yoghurt.

3

Make it creamy

Separate the yolks and whites. Mash the yolks with the yoghurt, mayonnaise, vinegar and white pepper until smooth. Finely chop the whites and fold them in.

4

Fill the bread

Use the bread soft and untoasted. Spread the egg mixture evenly over one slice, taking it almost to the edges, and top with the second slice. Keep the crusts on so the serving matches the nutrition calculation.

5

Slice and serve

Press gently and cut in half with a sharp knife. Serve straight away, or cover and refrigerate promptly until serving.

THE SRSLY SWAP

Start with SRSLY Sliced Bread

Each 20g slice brings approximately 43 calories, 4.4g protein, 0.7g net carbs and 3g fibre. Use two slices for this recipe.

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SRSLY Sliced Bread

Nutrition & tips

Estimated nutrition per complete serving: 300 kcal; protein 27g; net carbohydrate 3.5g; sugars 2g; fibre 6g; fat 19g; saturates 3.5g; salt 1g.

Net carbs use UK carbohydrate values with fibre already excluded; do not subtract fibre again. The loaf's small polyol contribution is rounded within these estimates. Calculations use 43 kcal and 4.4g protein per 20g bread slice, FAGE Total 0% and representative ingredient labels. Brands and portion sizes change the result.

Thick strained yoghurt matters: a runnier Greek-style yoghurt makes the filling wet and can contain much less protein. Use all the measured mayonnaise for the intended flavour; changing brands changes nutrition. This recipe has not yet been kitchen-tested.

More SRSLY ideas: five high-protein, low-carb lunch ideas or the tuna melt bagel.

RECIPE BY

Colette Warren

Head of Product & Innovation · Nutrition, Health & Lifestyles

Colette develops practical SRSLY meal ideas that keep familiar food enjoyable while making protein, carbohydrate and calorie targets easier to understand.

Nutrition figures are rounded estimates for the full stated serving. Recipe timings and portions await kitchen testing. Contains wheat/gluten, egg and milk; Japanese mayonnaise may also contain mustard. Check every ingredient pack for full allergen and precautionary information.

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