Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 eggs; 3 tablespoons Japanese mayonnaise (like Kewpie); 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 4 slices milk bread or soft white sandwich bread (shokupan); Optional: Butter for spreading

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The Japanese Egg Sandwich, or Tamago Sando, is a beloved staple in Japanese convenience stores, known for its creamy, savory filling and soft, fluffy white bread. It's surprisingly simple yet incredibly satisfying, making it perfect for a light lunch, snack, or even breakfast.

Why You’ll Love This Recipe

I love this recipe because it takes something as humble as eggs and elevates them into something crave-worthy. The combination of creamy egg salad, Japanese mayo, and pillowy milk bread is hard to resist. It's also easy to prepare, portable, and doesn’t require any fancy ingredients or techniques. Whether I’m packing a lunch or enjoying a quiet morning, this sandwich always hits the spot.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Japanese mayonnaise (like Kewpie)
Salt
Sugar
White pepper
Milk bread or soft white sandwich bread (shokupan)
Optional: Butter for spreading

directions

I start by boiling the eggs until they’re hard-boiled, usually around 10–12 minutes.
After cooling them in cold water, I peel and mash them in a bowl until they reach a coarse but creamy texture.
I mix in Japanese mayonnaise, a pinch of salt, a small dash of sugar, and a sprinkle of white pepper to taste. Some days I even add a tiny bit of cream for extra smoothness.
I trim the crusts off the milk bread and, if I’m in the mood, lightly butter the slices.
I spread the egg mixture evenly on one slice and top it with the second.
Finally, I slice the sandwich in half (or into thirds for a more authentic konbini look) and serve.

Servings and timing

This recipe makes 2 sandwiches and takes about 20 minutes total—10 minutes to cook the eggs, and another 10 minutes for cooling and assembly.

Variations

When I want to switch things up, I sometimes add chopped chives or green onions to the egg mixture for a bit of freshness. A spoonful of finely chopped pickles or relish adds a nice tang. I've even tried adding a soft-boiled egg yolk in the center of each sandwich for a rich, creamy twist—very common in gourmet versions of the Tamago Sando.

storage/reheating

I find that these sandwiches are best enjoyed fresh, but they can be stored in the refrigerator in an airtight container for up to 24 hours. I avoid reheating them, as the texture of the egg salad changes when warmed. If I make them ahead of time, I keep them chilled until ready to serve.

FAQs

What makes Japanese egg sandwiches different from regular egg salad sandwiches?

The key difference is the use of Japanese mayonnaise and milk bread, which give the sandwich a richer, creamier flavor and a more delicate texture.

Can I use regular mayonnaise instead of Japanese mayonnaise?

I can, but I won’t get the same depth of flavor. Japanese mayo is tangier and creamier, which really makes this sandwich special.

Is it necessary to remove the crusts?

While not absolutely required, removing the crusts gives the sandwich a softer bite and a more authentic look, just like the ones sold in Japanese convenience stores.

Can I make this sandwich ahead of time?

Yes, I can prepare it a few hours in advance. Just keep it chilled and tightly wrapped until serving to preserve freshness.

What’s the best type of bread for Tamago Sando?

Soft, fluffy milk bread or white sandwich bread works best. I avoid breads that are too crusty or dense, as they can overwhelm the delicate filling.

Conclusion

The Japanese Egg Sandwich is a perfect example of how simple ingredients can come together to create something truly comforting and delicious. Whether I’m making it for a quick meal or a cozy afternoon treat, this Tamago Sando never disappoints.

Japanese Egg Sandwich (Tamago Sando)

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 sandwiches
Category: Snack
Method: Boiling, Assembling
Cuisine: Japanese
Diet: Vegetarian

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Description

The Japanese Egg Sandwich (Tamago Sando) is a creamy, savory delight made with fluffy milk bread and a rich egg salad filling featuring Japanese mayonnaise. It's a popular, easy-to-make snack or light meal with a soft texture and mild, comforting flavor.

Ingredients

4 eggs
3 tablespoons Japanese mayonnaise (like Kewpie)
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon white pepper
4 slices milk bread or soft white sandwich bread (shokupan)
Optional: Butter for spreading

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Instructions

Boil the eggs for 10–12 minutes until hard-boiled.
Cool the eggs in cold water, then peel and mash them to a coarse but creamy texture.
Mix in Japanese mayonnaise, salt, sugar, and white pepper to taste. Optionally, add a touch of cream for extra smoothness.
Trim the crusts off the milk bread and optionally spread a thin layer of butter on each slice.
Spread the egg mixture evenly on one slice of bread and top with the second slice.
Slice the sandwich in half or into thirds, then serve immediately.