Description
This Japanese Egg Sandwich, or Tamago Sando, is a soft and creamy egg salad sandwich made with fluffy milk bread and rich Japanese mayonnaise. It’s a popular snack in Japan, known for its delicate texture and umami-packed flavor.
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)
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
- Transfer the eggs to an ice bath and let them cool for 5–10 minutes.
- Peel the eggs and separate two yolks to reserve for garnish.
- Roughly mash the remaining eggs in a bowl using a fork or potato masher.
- Add Japanese mayonnaise, Dijon mustard (if using), sugar, salt, and white pepper. Mix until creamy and well combined.
- Taste and adjust seasoning as needed.
- Optional: Spread butter on one side of each bread slice.
- Divide the egg salad between two slices of bread and spread evenly to the edges.
- Top with the remaining slices, buttered side down.
- Trim crusts for a clean look, if desired, and slice sandwiches in half into rectangles or triangles.
- Optional: Mash the reserved yolks through a fine strainer and sprinkle over the top for garnish.
Notes
Eat fresh for the best texture and flavor.
Can be stored wrapped in plastic in the fridge for up to 24 hours.
Do not reheat—best served cold or at room temperature.
Add chives, green onions, or cucumber slices for variations.
Kewpie mayonnaise is recommended for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 325
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg
