Japanese Egg Sandwich (Tamago Sando)

Why You’ll Love Japanese Egg Sandwich Recipe

Tamago Sando stands out for its smooth and creamy egg filling, enhanced by Japanese mayonnaise and perfectly seasoned with just the right amount of salt, pepper, and a hint of sweetness. It’s incredibly easy to prepare and requires only a handful of ingredients, making it ideal for busy mornings, quick lunches, or an elegant afternoon snack. The combination of soft bread and a luscious filling creates a comfort food experience that’s both nostalgic and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg Salad

• 6 large eggs

• 1/4 teaspoon sugar

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1–2 teaspoons milk or plant milk (optional, for hard-boiled eggs)

• 4 tablespoons Japanese mayonnaise

Sandwich

• 4 slices Japanese milk bread

• 2 tablespoons unsalted butter, softened

• Chives, sliced (optional garnish)

Directions

1. Prepare an ice bath in a large bowl for cooling the eggs.

2. Bring a pot of water to a boil and carefully lower in the eggs. Boil for 7 minutes for medium soft-boiled eggs or 10 minutes for hard-boiled eggs.

3. Immediately transfer the boiled eggs to the ice bath to stop the cooking process. Once cool, peel the eggs while they’re still slightly warm.

4. Place the peeled eggs in a bowl and mash them with a fork into small, pea-sized pieces.

5. Add sugar, salt, and black pepper, and mix to combine.

6. Stir in the Japanese mayonnaise and milk (if using) until the mixture is creamy and well blended. Adjust seasoning to taste.

7. Spread about 1/2 tablespoon of softened butter onto each slice of bread.

8. Evenly distribute the egg salad over two slices of bread, then top with the remaining slices, buttered side down.

9. Gently press the sandwiches together, trim off the crusts, and cut each sandwich in half. Garnish with chopped chives if desired and serve immediately.

Servings and timing

• Servings: 2 sandwiches (can be cut into 4 halves)

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Soft-Boiled Egg Version: Boil eggs for 7 minutes to achieve a creamy yolk that adds a richer texture to the salad.

• Hard-Boiled Classic: For a firmer filling, boil the eggs for 10 minutes and optionally add a splash of milk for extra creaminess.

• Spicy Kick: Add a dash of wasabi or a sprinkle of cayenne for heat.

• Herb Twist: Mix in finely chopped fresh dill, parsley, or green onions for added flavor.

• Extra Protein: Include finely chopped cooked bacon or ham for a heartier sandwich.

• Vegan Option: Use vegan mayonnaise and plant-based egg substitutes to make a plant-friendly version.

• Different Bread Types: While Japanese milk bread is traditional, brioche or soft white sandwich bread can also work well.

• Tangy Flavor: A teaspoon of Dijon mustard can be added to the egg salad for a touch of acidity.

• Crust-On Version: Skip trimming the crusts for a more rustic presentation.

• Mini Tamago Sando Bites: Cut the sandwiches into quarters or strips for party appetizers or bento boxes.

Storage/Reheating

• Refrigeration: Store leftover sandwiches in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 2 days.

• Make-Ahead Tip: To prevent soggy bread, store the egg salad and bread separately and assemble just before eating.

• No Reheating Needed: This sandwich is best served cold or at room temperature and doesn’t require reheating.

FAQs

What is the difference between Tamago Sando and a regular egg sandwich?

Tamago Sando uses Japanese milk bread and Japanese mayo, resulting in a softer, creamier texture and slightly sweeter flavor than traditional Western egg sandwiches.

Can I use regular mayonnaise instead of Japanese mayo?

Yes, but Japanese mayonnaise (such as Kewpie) is richer and slightly tangier, which enhances the overall flavor.

What is Japanese milk bread?

Japanese milk bread, also known as Shokupan, is a soft, fluffy white bread made with milk and sometimes tangzhong (a water-flour paste), giving it a tender texture.

How do I get the perfect boiled egg texture?

Boil eggs for exactly 7 minutes for a soft, jammy yolk or 10 minutes for fully cooked yolks. Use an ice bath immediately after boiling to stop cooking.

Can I make this sandwich the night before?

Yes, but for best results, store the egg filling and bread separately and assemble in the morning to keep the bread from getting soggy.

Is this sandwich good for meal prep?

It can be made ahead, especially if stored properly. Keep it chilled and eat within 1–2 days for the best taste and texture.

Can I freeze Tamago Sando?

Freezing is not recommended as the texture of the egg salad and bread will deteriorate upon thawing.

How do I cut the sandwich cleanly?

Wrap the sandwich in plastic wrap and chill briefly before cutting with a sharp knife for neat edges and minimal mess.

What else can I serve with Tamago Sando?

It pairs well with fresh fruit, miso soup, or a side salad for a light, balanced meal.

Is this suitable for kids?

Absolutely. Its soft texture and mild flavor make it a favorite among children and adults alike.

Conclusion

The Japanese Egg Sandwich is a delightful blend of simplicity and flavor. Its creamy egg salad and ultra-soft bread make it a perfect choice for breakfast, lunch, or a snack. Easy to make and deeply satisfying, Tamago Sando brings a taste of Japanese comfort food into your kitchen with every bite. Whether you enjoy it traditionally or with your own twist, this sandwich is sure to become a repeat favorite.

Japanese Egg Sandwich (Tamago Sando)

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This Japanese egg sandwich, also known as Tamago Sando, is a creamy, rich, and savory sandwich made with soft white bread and a flavorful egg salad filling. It’s a popular convenience store item in Japan, known for its soft texture and mildly sweet and tangy flavor.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 sandwiches
• Category: Snack
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 4 large eggs
• 2 tablespoons Japanese mayonnaise (such as Kewpie)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper (optional)
• 4 slices soft white sandwich bread (crusts removed)

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Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes.
2. Transfer the eggs to an ice bath and let cool completely before peeling.
3. Chop the eggs finely and place them in a bowl.
4. Add Japanese mayonnaise, sugar, salt, and white pepper to the eggs. Mix until well combined and creamy.
5. Lay out the bread slices and divide the egg mixture between two slices.
6. Top with the remaining slices of bread to form sandwiches.
7. Press down gently and trim off the crusts if desired.
8. Slice in half and serve immediately, or wrap and chill before serving.

Notes

• Use Japanese mayonnaise for authentic flavor and creaminess.
• Boiled eggs can be prepared ahead of time and stored in the fridge.
• Best enjoyed fresh or within a few hours of making.

Nutrition

• Serving Size: 1 sandwich
• Calories: 350
• Sugar: 3g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 280mg