Tamago Sando Recipe: Japanese Egg Sandwich (Egg Salad on Milk Bread)

Tamago sando is a Japanese egg salad sandwich made with hard-boiled eggs, Japanese mayonnaise and soft white bread. The filling is smooth, creamy and slightly sweet, and the crustless bread is buttered so it stays soft. You need 4 eggs, 4 tablespoons of Japanese mayo, 4 slices of bread and about 25 minutes. It makes 2 sandwiches.

Tamago means egg and sando is short for sandwich. In Japan it is a convenience store and brunch classic. Below you will find the exact steps, how long to boil the eggs, the best bread, and how to cut it neatly. If you like Japanese egg dishes, you may also like our tamagoyaki recipe and our guide to a ramen egg.

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Tamago Sando Recipe: Japanese Egg Sandwich (Egg Salad on Milk Bread)

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 2 sandwiches 1x

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Description

Creamy Japanese egg salad on soft buttered milk bread, cut into neat halves.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 4 tbsp Japanese mayonnaise (Kewpie), plus up to 2 more for a creamier filling
• 1 tsp milk or cream
• ¼ tsp fine salt
• ¼ tsp sugar
• A pinch of white pepper
• 4 slices shokupan (Japanese milk bread) or soft white sandwich bread
• 1 tbsp softened butter

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Instructions

1. Bring a pot of water to a boil. Lower in the eggs and simmer for 10 minutes. Move them to a bowl of ice water.
2. Peel the eggs and cut them in half. Separate the yolks from the whites, finely dice the whites and mash the yolks until smooth.
3. Add the mayonnaise, milk, salt, sugar and white pepper to the yolks and stir until creamy. Fold in the diced whites. Taste and adjust the salt. Chill for 15 minutes.
4. Butter one side of each bread slice and trim off the crusts if you like. Spread half the filling to the edges of one slice, top with a second slice and press gently. Repeat for the second sandwich.
5. Cut each sandwich in half diagonally, or into thirds, wiping the knife between cuts.

Notes

The filling keeps up to 2 days in a covered container in the fridge. Assemble the sandwiches shortly before eating so the bread stays soft. If you only have regular mayonnaise, add a pinch of sugar and a few drops of rice vinegar.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch
• Method: Boiling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 sandwich

Keywords: tamago sando, Japanese egg sandwich, egg salad sandwich

Tamago Sando Ingredients

• 4 large eggs
• 4 tablespoons Japanese mayonnaise (Kewpie), plus up to 2 more for a creamier filling
• 1 teaspoon milk or cream
• ¼ teaspoon fine salt
• ¼ teaspoon sugar
• A pinch of white pepper
• 4 slices shokupan (Japanese milk bread) or other soft white sandwich bread
• 1 tablespoon softened butter

How to Make Tamago Sando

1. Boil the eggs

Bring a pot of water to a boil. Lower in the eggs with a slotted spoon and simmer for 10 minutes. Move them straight to a bowl of ice water so they stop cooking and are easier to peel.

2. Peel and mash

Peel the eggs and cut them in half. Separate the yolks from the whites and finely dice the whites. Mash the yolks in a bowl until smooth.

3. Make the filling

Add the mayonnaise, milk, salt, sugar and white pepper to the yolks and stir until creamy. Fold in the diced whites gently. Taste and adjust the salt. Chill the filling for 15 minutes so it firms up.

4. Assemble

Butter one side of each bread slice. Trim off the crusts if you like. Spread half of the filling to the edges of a slice, top with a second slice and press gently. Repeat for the second sandwich.

5. Cut and serve

Use a sharp knife and cut each sandwich in half diagonally, or into thirds. Wipe the knife between cuts for clean edges.

What Bread to Use

Shokupan, a soft and slightly sweet Japanese milk bread, is the classic choice. If you cannot find it, use any soft, thick-sliced white pullman loaf. Brioche or challah also work. Butter the bread so the filling does not make it soggy.

Japanese Mayo vs Regular Mayo

Japanese mayonnaise is made with egg yolks only, so it is richer, sweeter and a little tangier than American mayo. Kewpie is the best-known brand. If you only have regular mayonnaise, add a pinch of sugar and a few drops of rice vinegar to get closer to the flavor.

Tamago Sando Variations

• Soft-boiled center: place a halved soft-boiled egg in the middle of the filling so the cut shows the yolk.
• Mustard: add ¼ teaspoon Dijon for a little sharpness.
• Scallion: fold in a spoonful of finely chopped scallion.
• Sweeter: add another pinch of sugar for a dessert-like convenience store style.

Storage and Make-Ahead

The filling keeps in a covered container in the refrigerator for up to 2 days. For the best texture, assemble the sandwiches shortly before eating. If you need to pack them, wrap each sandwich tightly in plastic wrap and keep it cold.

Tamago Sando FAQ

Conclusion

For tamago sando, the key points are a 10-minute egg, a creamy mayo filling and soft buttered bread. Chill the filling, trim the crusts and cut with a sharp knife. For another egg idea with the same Japanese pantry, see our creamy deviled eggs.