Description
The Japanese Egg Sandwich, also known as Tamago Sando, is a fluffy, creamy, and comforting sandwich made with silky egg salad and pillowy milk bread. Popular in Japanese convenience stores and cafés, this easy 30-minute recipe is perfect for quick lunches, snacks, or picnic treats.
Ingredients
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10 extra-large free-range eggs
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¼ cup (60 g) Japanese mayo (Kewpie recommended)
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1 tsp (4 g) sugar
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Black pepper, to taste
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Milk bread, enough for 4 sandwiches
Instructions
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Boil eggs – Fill a pot with water, add 1 tbsp (15 ml) vinegar, and bring to a boil. Gently drop in eggs and cook for 10 minutes.
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Cool & peel – Transfer eggs to an ice bath for 5 minutes. Peel once cooled.
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Mash yolks – Halve the eggs. Place yolks in one bowl and whites in another. Mix yolks with sugar, pepper, and Japanese mayo until creamy.
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Add whites – Finely chop egg whites and fold them into the yolk mixture.
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Assemble – Spread a generous layer of egg salad onto milk bread. Top with another slice and press lightly with a plate for 5 minutes.
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Finish & serve – Trim crusts (optional) and slice sandwiches in half before serving.
Notes
Japanese mayo gives the best flavor, but regular mayo with a squeeze of lemon works in a pinch.
Use authentic shokupan (milk bread) for the fluffiest result, or substitute brioche.
Egg salad keeps for up to 2 days refrigerated; assemble sandwiches just before eating.
Not suitable for freezing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack / Light Meal
- Method: Stovetop + Assembly
- Cuisine: Japanese