Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 6 large eggs; 3 tablespoons Japanese mayonnaise (such as Kewpie); 1 teaspoon Dijon mustard (optional); 1/2 teaspoon sugar; Salt and white pepper to taste; 4 slices Japanese milk bread (shokupan) or other soft white bread; 1 tablespoon softened unsalted butter (optional, for spreading on bread)

Fluffy, rich, and melt-in-your-mouth tender, this Japanese Egg Sandwich—known as Tamago Sando—is a popular staple in Japanese convenience stores and home kitchens alike. Made with a creamy egg salad and nestled between slices of ultra-soft milk bread, it’s a simple yet elevated sandwich that’s both comforting and satisfying.

Ingredients

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

6 large eggs

3 tablespoons Japanese mayonnaise (such as Kewpie)

1 teaspoon Dijon mustard (optional)

1/2 teaspoon sugar

Salt and white pepper to taste

4 slices Japanese milk bread (shokupan) or other soft white bread

1 tablespoon softened unsalted butter (optional, for spreading on bread)

Directions

I start by placing the eggs in a saucepan and covering them with cold water.

I bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.

After boiling, I transfer the eggs to an ice bath for 5–10 minutes until completely cool.

I peel the eggs, then separate two yolks and set them aside for later garnish.

The rest of the eggs (whites and yolks) get roughly mashed in a bowl using a fork or potato masher.

I stir in the Japanese mayo, Dijon mustard (if using), sugar, salt, and white pepper until the mixture is creamy and well-combined.

I taste and adjust the seasoning if needed.

If I’m using butter, I lightly spread it on one side of each bread slice.

I divide the egg salad evenly between two slices of bread, spreading it out to the edges.

I top each with the remaining slices, buttered side down.

Crusts can be trimmed if I want a clean look, then I slice the sandwiches in half—rectangles or triangles work best for presentation.

For an optional but elegant finish, I mash the reserved yolks through a fine strainer and sprinkle the golden crumbles over the top.

Servings and timing

Servings: 2 sandwiches

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Calories: Approximately 325 kcal per serving

Variations

I sometimes add finely chopped chives or green onions for a mild kick of freshness.

A dash of rice vinegar or a touch of soy sauce can give the filling a deeper umami flavor.

For a heartier version, I layer thin cucumber slices or lettuce for extra crunch.

If I’m not using shokupan, I go with brioche or soft white sandwich bread for a similar texture.

Swapping Dijon mustard with a touch of wasabi adds a uniquely Japanese twist.

Storage/Reheating

I prefer eating Tamago Sando fresh, but if I need to store it, I wrap the sandwich tightly in plastic wrap and keep it in the refrigerator for up to 24 hours. It stays soft and tasty, though the bread might absorb a bit of moisture. I don’t recommend reheating—it’s best enjoyed cold or at room temperature to preserve the delicate texture of the egg salad and the softness of the bread.

FAQs

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

Tamago Sando uses Japanese mayonnaise, which is creamier and more savory than traditional mayo. The texture is also smoother, and the sandwich is usually made with Japanese milk bread, which is fluffier and softer.

Can I make this sandwich ahead of time?

Yes, I can make it a few hours ahead. I wrap it tightly and store it in the fridge. It’s a great option for meal prepping or packing in a lunchbox.

Do I have to use Kewpie mayonnaise?

Kewpie is highly recommended for its unique flavor, but if I don’t have it, I can use regular mayonnaise. Adding a bit of rice vinegar or sugar can help mimic its taste.

Is this sandwich served warm or cold?

Tamago Sando is traditionally served cold or at room temperature. I find it most enjoyable after it’s rested a bit so the flavors meld together.

What’s the best way to slice the sandwich?

I like slicing it into rectangles or triangles after trimming the crusts. It gives that signature Japanese convenience-store presentation.

Conclusion

This Japanese Egg Sandwich is a true example of how a few simple ingredients can create something extraordinary. I love making it for quick lunches, easy snacks, or even when I want to treat myself with something soft, creamy, and comforting. Tamago Sando is humble but elegant, and once I try it, it quickly becomes a regular in my recipe rotation.

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