Tamago Sando is a beloved Japanese sandwich made with soft, pillowy milk bread and a rich, creamy egg salad filling. It’s simple yet indulgent—perfect for a light lunch, picnic treat, or bento box addition. With a short prep time and just a few ingredients, this sandwich delivers comforting flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
2 tablespoons Japanese mayonnaise (like Kewpie)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 slices Japanese milk bread (shokupan) or soft white sandwich bread
Butter, optional for spreading
Parsley or chives for garnish (optional)
Directions
I start by bringing a pot of water to a boil, then gently lower the eggs in and boil them for 10 minutes to get a firm, hard-boiled consistency.
I cool the eggs quickly in an ice bath for 5 minutes, then peel them once they’re no longer hot.
After cutting the eggs in half, I separate the yolks and mash them into a smooth paste.
I mix in the Kewpie mayo, sugar, salt, and white pepper until it becomes creamy.
The egg whites get finely chopped and folded into the yolk mixture to complete the egg salad.
For extra richness, I sometimes spread a thin layer of butter on the bread slices.
I divide the egg salad between two slices of bread, top with the remaining slices, and trim the crusts for that classic Japanese sandwich look.
I cut each sandwich in half or thirds and sprinkle with parsley or chives if I want a pop of color.
It’s best served right away, but I’ll sometimes wrap it in cling film for a portable snack or lunchbox.
Servings and timing
Servings: 2 sandwiches
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Calories: 310 kcal per sandwich
Variations
There are a few delicious ways I like to change up this sandwich. Sometimes I’ll add a soft-boiled egg in the center for a creamy yolk surprise when cut. A touch of Dijon mustard or a few dashes of soy sauce can add a new flavor layer. And when I want more crunch, I mix in finely chopped cucumber or pickles.
Storage/Reheating
Tamago Sando is best enjoyed fresh, but if I need to store it, I wrap it tightly in cling film and keep it in the fridge for up to 24 hours. I don’t recommend reheating since it’s meant to be eaten cold or at room temperature.
FAQs
What makes Japanese egg salad different from regular egg salad?
The use of Japanese mayonnaise like Kewpie gives it a richer, slightly sweeter flavor with a creamier texture than regular mayonnaise.
Can I use regular white bread instead of Japanese milk bread?
Yes, I can use soft white sandwich bread, though Japanese milk bread adds a pillowy texture and slight sweetness that really enhances the sandwich.
How can I make this sandwich more filling?
I sometimes add a soft-boiled egg in the center or pair it with a light soup or side salad to make it a more substantial meal.
Is this sandwich good for meal prep?
It works well for next-day lunches if wrapped tightly and stored in the fridge, though it tastes best the day it’s made.
Can I make this sandwich vegan?
I’d need to substitute the eggs with tofu scramble and use vegan mayo, but the texture and flavor will be quite different from the traditional version.
Conclusion
Tamago Sando is a simple yet luxurious sandwich that I always turn to when I want something comforting and easy. Whether packed for a picnic, served at brunch, or tucked into a bento, it never disappoints. The creamy filling and soft bread come together in a way that feels both nostalgic and special—definitely a recipe worth keeping in rotation.
📖 Recipe:
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Tamago Sando
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Diet: Vegetarian
Description
Tamago Sando is a Japanese egg salad sandwich made with fluffy milk bread and a rich, creamy egg filling. It’s simple, comforting, and perfect for a quick lunch, picnic, or bento box addition.
Ingredients
4 large eggs
2 tablespoons Japanese mayonnaise (like Kewpie)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 slices Japanese milk bread (shokupan) or soft white sandwich bread
Butter, optional for spreading
Parsley or chives for garnish (optional)
Instructions
- Bring a pot of water to a boil and gently lower in the eggs. Boil for 10 minutes for hard-boiled eggs.
- Transfer eggs to an ice bath and let cool for 5 minutes, then peel.
- Cut the eggs in half, separate the yolks, and mash the yolks into a smooth paste.
- Mix the yolk paste with Japanese mayo, sugar, salt, and white pepper until creamy.
- Finely chop the egg whites and fold them into the yolk mixture to complete the egg salad.
- Optionally, spread a thin layer of butter on each bread slice for extra richness.
- Divide the egg salad between two slices of bread and top with the remaining slices.
- Trim crusts for a classic look, then cut each sandwich in half or thirds.
- Garnish with parsley or chives if desired and serve immediately, or wrap for later.
Notes
Japanese mayonnaise like Kewpie gives the filling a richer, umami flavor.
For added texture, mix in finely chopped pickles or cucumber.
Wrap tightly in cling film if storing for later; best consumed within 24 hours.
Not recommended for reheating—enjoy cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
