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
