Name: Japanese Egg Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 6 large Pete and Gerry’s Organic Eggs; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 to 2 teaspoons milk or plant milk (Optional); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish) (Optional)

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A Japanese egg sandwich, or Tamago Sando, is a delightful treat that combines the creamy richness of egg salad with the soft, pillowy texture of Japanese milk bread. The result is a sandwich that’s perfect for breakfast, lunch, or even as a light snack. What sets this sandwich apart is the use of Japanese mayonnaise, which brings a smooth, velvety texture to the egg salad, making it irresistible.

Japanese Egg Sandwich (Tamago Sando)

Why You’ll Love This Recipe

I absolutely love this Tamago Sando because it’s a simple yet satisfying recipe. The egg salad is so creamy and flavorful, and the bread is soft with a subtle sweetness that pairs perfectly with the savory filling. The texture of the boiled eggs is just right—slightly firm yet tender—and when combined with the smooth mayonnaise, it creates an unforgettable bite. Plus, it’s incredibly easy to make, and it stores well in the fridge, making it a great option for meal prep or a quick snack.

Ingredients

6 large Pete and Gerry’s Organic Eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoons milk or plant milk (Optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish) (Optional)

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

Directions

To make the egg salad, prepare an ice bath in a big bowl.
Bring a medium-sized pot of water to a boil, ensuring it’s high enough to cover the eggs. Once boiling, gently lower the eggs using a ladle. For medium soft-boiled eggs, cook them for 7 minutes. For hard-boiled eggs, cook for 10 minutes. Turn off the heat after the cooking time and let the eggs sit for 1 minute.
Transfer the eggs to the ice bath and let them sit for 2 minutes to stop the cooking process, but remove them while they’re still lukewarm. Peel the eggs once they’re cool enough to handle.
Transfer the peeled eggs to a large bowl and mash them with a fork. The texture should be in small pieces, smaller than a pea but larger than minced. If needed, use a paring knife to assist in mashing.
Add the sugar, salt, and pepper, and continue mashing until it’s well mixed. Then add the mayonnaise (and milk, if using), and stir everything together. Taste the egg salad and adjust the seasoning with more salt, pepper, or mayonnaise if needed.
To assemble the sandwich, spread 1/2 tablespoon of softened butter on each slice of bread. Evenly spread the egg salad on one slice of bread, and top with the second slice of bread, buttered side down. Gently press down on the sandwich.
Slice off the crusts of the bread, and garnish with chives, if desired.
Cut the sandwich in half and serve immediately.

Servings and Timing

Servings: 2 sandwiches
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

For extra flavor, I sometimes add a little Dijon mustard to the egg salad mix for a mild tang.
If I want a lighter version, I can substitute the butter with avocado spread on the bread.
If I’m in the mood for something with a touch of crunch, adding a thin layer of shredded lettuce or baby spinach works beautifully.
For a more savory version, I add a few slices of smoked salmon or turkey to the sandwich for an upgraded flavor profile.

Storage/Reheating

To store Tamago Sando, I wrap each sandwich individually in plastic wrap and keep them in the fridge for up to 2 days. They taste best when fresh, but they still hold up well when refrigerated. There’s no need to reheat—simply enjoy them cold or at room temperature. If you prefer to enjoy them warm, I suggest gently reheating them in a pan over low heat to avoid drying out the bread.

FAQs

How do I make the egg salad for Tamago Sando?

I make the egg salad by boiling the eggs, mashing them, and mixing them with mayonnaise, sugar, salt, and pepper. I usually add a little milk if the eggs are hard-boiled to get a creamier consistency.

Can I use regular mayonnaise instead of Japanese mayonnaise?

I prefer using Japanese mayonnaise for its smoother texture and unique flavor, but you can substitute regular mayonnaise if necessary. The taste will differ slightly, but it’s still delicious.

Can I make this sandwich with other types of bread?

While Japanese milk bread is the traditional choice, I’ve made this sandwich using soft white bread or even brioche. Just make sure the bread is soft and airy to get that signature Tamago Sando experience.

How can I ensure my eggs are perfectly cooked?

To achieve the perfect egg for the salad, I bring water to a boil, lower the eggs gently, and cook them for 7 minutes for medium-soft boiled eggs, or 10 minutes for hard-boiled eggs. Afterward, I place them in an ice bath to stop the cooking.

Can I make this sandwich ahead of time?

Yes, I often prepare this sandwich in advance by wrapping it up in plastic wrap and storing it in the fridge for up to 2 days. This makes it an excellent option for meal prep.

Conclusion

This Japanese Egg Sandwich, or Tamago Sando, is a simple yet flavorful recipe that’s perfect for any time of day. The combination of soft boiled eggs, creamy mayonnaise, and sweet, fluffy bread is utterly satisfying. Whether enjoyed fresh or made ahead, it’s a sandwich that I keep coming back to again and again.