If you are looking for a delightfully simple yet utterly satisfying snack, the Japanese Egg Sandwich (Tamago Sando) Recipe is exactly the treat you need. This iconic sandwich combines fluffy, perfectly boiled eggs with creamy Japanese mayonnaise and soft, pillowy milk bread for a taste that’s both nostalgic and comforting. Whether you need a quick lunch, a cozy teatime bite, or a show-stopping picnic surprise, this sandwich brings a burst of gentle flavors wrapped in a delicate texture that will make your taste buds sing.
Ingredients You’ll Need
The magic of this Japanese Egg Sandwich (Tamago Sando) Recipe lies in its simplicity—each ingredient plays a crucial role in creating the perfect balance of texture and flavor. From the richness of the eggs and mayo to the soft, fluffy milk bread, these essentials come together effortlessly to craft a sandwich that feels like a warm hug.
- 6 large Pete and Gerry’s Organic Eggs: Fresh eggs offer the best texture for mashing, creating that creamy egg salad base.
- 1/4 teaspoon sugar: Just a touch to enhance the natural sweetness of the eggs and balance the flavors.
- 1/4 teaspoon salt: Elevates the taste, making every bite comforting and well-rounded.
- 1/4 teaspoon ground black pepper: Adds a subtle warmth and mild spiciness to the mix.
- 1 to 2 teaspoons milk or plant milk (optional): Keeps the egg salad extra creamy, especially when using hard-boiled eggs.
- 4 tablespoons Japanese mayonnaise: The secret ingredient for that luxurious, tangy creaminess unique to Japanese-style egg salad.
- 4 slices Japanese milk bread: Its soft, fluffy texture acts as the perfect canvas to carry the egg salad without overpowering it.
- 2 tablespoons unsalted butter, softened: Adds richness and a subtle buttery flavor when spread on the bread.
- Chives, sliced for garnish (optional): A fresh, mild onion note that adds color and a hint of brightness.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Japanese Egg Sandwich (Tamago Sando) Recipe
Step 1: Prepare the Perfect Boiled Eggs
The foundation of any great Japanese egg sandwich is eggs cooked just right. Start by preparing an ice bath in a large bowl—this will stop the cooking process and help you peel the eggs easily. Bring a medium-sized pot of water to a boil, enough to cover the eggs fully. Gently lower the eggs into the boiling water with a ladle. Boil for 7 minutes if you prefer a slightly soft yolk or 10 minutes for fully hard-boiled eggs. Immediately transfer them to the ice bath for about 2 minutes. Ideally, remove the eggs while they are still lukewarm for easier peeling and a tender texture.
Step 2: Make the Creamy Egg Salad
Once peeled, place the eggs in a large bowl and break them up with a fork. The goal is to mash them into small but textured pieces—think small pea-sized chunks. Season with sugar, salt, and black pepper. If using hard-boiled eggs, add the optional milk or plant milk now for extra creaminess. Fold in the Japanese mayonnaise thoroughly until you achieve a velvety and luscious consistency. Taste and adjust seasoning if needed. This mixture is where the heart of the Japanese Egg Sandwich (Tamago Sando) Recipe shines through.
Step 3: Butter and Assemble
To build the sandwiches, spread about half a tablespoon of softened unsalted butter evenly on each slice of Japanese milk bread. This adds richness and a slightly crisp, buttery texture to the final bite. Generously spread the egg salad over one slice, then gently place the other slice on top, buttered side down. Press the sandwich lightly to bring everything together. For the finishing touch, slice off the crusts for neat edges—this is classic for a Tamago Sando. Repeat for the remaining sandwiches.
Step 4: Cut and Garnish
Cut each sandwich into halves or quarters for easy handling. Optionally, sprinkle some finely sliced chives over the egg salad for a fresh pop of color and subtle onion flavor. Your Japanese Egg Sandwich (Tamago Sando) Recipe is ready to delight!
How to Serve Japanese Egg Sandwich (Tamago Sando) Recipe
Garnishes
Freshness and aesthetics matter here. Chopped chives or even finely shredded nori (seaweed) add a lovely touch. A light dusting of shichimi togarashi (Japanese seven-spice) can introduce a delicate heat and complexity if you want to mix things up.
Side Dishes
Pair your sandwiches with a crisp green salad dressed simply in vinaigrette or a bowl of miso soup for a full-on Japanese-inspired meal. Pickled vegetables, like takuan or cucumber sunomono, complement the creamy egg salad wonderfully by adding texture and tang.
Creative Ways to Present
If you’re serving these sandwiches at a party or for a special treat, cut them into cute little triangles or bite-sized squares and arrange them on a platter with colorful garnishes. Wrapping them in parchment paper tied with a string brings a charming, rustic feel perfect for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sandwiches, wrap each one tightly in plastic wrap to prevent them from drying out. Store in the refrigerator for up to 2 days. Because the bread can get soggy over time, enjoy them sooner rather than later for the best flavor and texture.
Freezing
Freezing is generally not recommended for this delicate sandwich. The soft milk bread and mayo-based egg salad don’t freeze well and can become watery and lose their appealing texture after thawing.
Reheating
Since this sandwich is best enjoyed fresh and cold, reheating is not ideal. However, if you must warm it, skip the microwave to avoid unpleasant sogginess. Instead, unwrap and gently warm each slice of bread separately on a skillet, then reassemble with fresh egg salad.
FAQs
Can I use regular mayonnaise instead of Japanese mayonnaise?
Yes, you can substitute with regular mayonnaise, but Japanese mayo is creamier and slightly sweeter, giving the sandwich its signature flavor. If using regular mayo, consider adding a tiny pinch of sugar to balance the taste.
What is the best type of bread to use for Tamago Sando?
Japanese milk bread (shokupan) is ideal because of its soft, fluffy texture and slightly sweet flavor. If you can’t find it, a very soft white sandwich bread will do, but avoid breads that are too dense or dry.
How do I get the egg salad texture just right?
The trick is mashing the boiled eggs into small, slightly chunky pieces—not too smooth and not too coarse. This creates a luscious mouthfeel that is the hallmark of the Japanese Egg Sandwich.
Can I make this sandwich vegan?
Traditional Tamago Sando is egg-based, but you can try tofu scramble or mashed chickpeas seasoned with vegan mayo as a plant-based alternative, though it won’t be the classic taste.
Is there a way to add more flavor to the egg salad?
Absolutely! A small amount of dijon mustard, a splash of soy sauce, or finely chopped herbs like dill can enhance the flavor. Keep it gentle to maintain the sandwich’s delicate harmony.
Final Thoughts
There’s something truly special about the Japanese Egg Sandwich (Tamago Sando) Recipe—it’s unpretentious, comforting, and effortlessly delicious all at once. Whether you’re making it for a quick weekday lunch or a leisurely weekend treat, this sandwich promises to bring a little joy and softness into your day. Don’t hesitate to try it yourself and experience the simple magic of Japanese comfort food in sandwich form.
PrintJapanese Egg Sandwich (Tamago Sando) Recipe
This classic Japanese Egg Sandwich, or Tamago Sando, features a creamy and flavorful egg salad made from perfectly boiled eggs, Japanese mayonnaise, and a touch of seasoning, sandwiched between slices of soft Japanese milk bread. It’s a quick and delightful meal perfect for breakfast, lunch, or a light snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Boiling and No-Cook
- Cuisine: Japanese
Ingredients
Egg Salad
- 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
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish) (Optional)
Instructions
- Prepare an ice bath: Fill a large bowl with ice and cold water to create an ice bath for rapidly cooling the eggs after boiling.
- Boil the eggs: Bring a medium-sized pot of water to a rolling boil. The water should be deep enough to cover the eggs completely. Carefully lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft-boiled eggs, then turn off the heat and let the eggs sit in the hot water for 1 minute. For hard-boiled eggs, boil for 10 minutes.
- Cool and peel the eggs: Immediately transfer the boiled eggs to the ice bath to stop the cooking process and cool them down for about 2 minutes, keeping them lukewarm. Peel the eggs carefully once cooled.
- Make the egg salad: Transfer peeled eggs to a large bowl. Mash the eggs with a fork into pieces smaller than a pea but larger than minced. Add sugar, salt, and black pepper. Continue mashing to desired texture; using a paring knife can help break up lumps. Stir in the Japanese mayonnaise and milk (if using hard boiled eggs). Mix thoroughly and taste; adjust seasoning or mayonnaise as needed.
- Prepare the bread: Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of Japanese milk bread.
- Assemble the sandwiches: Spread the prepared egg salad evenly over the buttered side of one slice of bread. Top with another slice, buttered side down. Gently press the sandwiches to compact them slightly. Using a sharp knife, cut off the crusts to achieve the classic Japanese sandwhich aesthetic.
- Garnish and serve: Optionally, sprinkle sliced chives on top of the egg salad before closing the sandwich for a fresh, subtle onion flavor. Cut each sandwich in half and serve immediately for the best texture and taste.
- Storage: Wrap each sandwich tightly with plastic wrap and store in the refrigerator for up to 2 days to maintain freshness.
Notes
- Using medium soft boiled eggs will give the sandwich a creamy, slightly runny texture, while hard boiled eggs will provide a firmer egg salad.
- Japanese milk bread is preferred for its soft, fluffy texture that complements the creamy egg salad perfectly. If unavailable, a similarly soft white bread can be used.
- Japanese mayonnaise adds a distinct umami flavor and creaminess; alternatively, a good quality mayo like Kewpie can be used.
- The optional milk or plant milk added to the egg salad helps to smooth out the mixture when using hard-boiled eggs.
- Removing the crusts is traditional and makes the sandwich easier to eat and visually appealing.
