The Japanese “Tamago Sando” literally translates to “Egg Sandwich”. They’re a heavenly soft and creamy egg salad sandwich that can be put together quickly. It’s a really popular snack in Japan, and could easily be found in their convenience stores.
What makes Tamago Sando different from American style egg sandwiches is the use of Japanese mayonnaise, which is more known as Kewpie mayo as that’s the most popular brand. Kewpie mayo only uses egg yolks rather than the whole egg. This makes it have a thicker texture and more savory flavor.
This is definitely a snack that I’ll always go back to whenever I’m going for a roadtrip or for a picnic!
Japanese Egg Sandwich (Tamago Sando)
- 5 eggs
- 1/4 tsp salt
- 2 tbsp Japanese mayo
- 1 tsp sugar
- 1/2 green onions (diced)
- sliced breads
- Boil the eggs. Remove two at 8 minutes and place in ice water. Let the rest continue cooking until 12 minutes.
- Peel the 3 fully cooked eggs and mash it in a bowl.
- Add mayo, salt, sugar and green onions and mix well.
- Peel the other eggs and slice it in half.
- Cut the crust off the sliced breads.
- Place two halves of an egg facing down in a diagonal line on the bread.
- Add a layer of the egg salad on top and cover it with another slice of bread.
- Wrap the egg sandwich with a serene wrap to make it easier for you to cut it in half.
- Cut the sandwich in half diagonally according to the same direction you placed the halved egg. Enjoy!