An Egg Sandwich like no other, the Tamago Sando is a timeless Japanese snack and a favorite of many. Enjoy a simple, creamy egg salad between two slices of soft, milk bread for the most heavenly bite.
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I can confidently say that this Japanese egg sandwich is hands down one of my favorite sandwiches ever! This is such a simple recipe which yields a wealth of rich and flavorful egg salad, and is perfect for a simple breakfast or whenever you’re on the go.
These make for amazing roadtrip or picnic additions as well, since they taste just as good after a few hours!
Creamy Tamago Sando
The Japanese “Tamago Sando” literally translates to “Egg Sandwich”. It’s basically placing some heavenly soft and creamy egg salad (that’s made from hard boiled eggs) between slices of Japanese milk bread (known as shokupan). And the sandwich can be put together in a jiffy! 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.
(Psst! Some of the other recipes that I use Kewpie mayo are Salmon Crab Stick Sushi Bake and Karaage Don.)
Ingredients
- Eggs
- Salt
- Japanese mayo: Although you can opt to use regular mayo for this sandwich, I definitely think that Japanese mayo (such as Kewpie Mayo) makes for a creamier and more flavorful sandwich.
- Sugar: To round out the flavors.
- Green onions diced (optional)
- Hot oil (optional): Because I love to add hot oil/chili oil on everything!
- Milk bread slices or any bread of your choice
Instructions
- Boil the eggs for 12 minutes or until it’s hard boiled.
- Peel the eggs and mash it in a bowl.
- Add mayo, salt, sugar, green onions and hot oil to the bowl. Mix it until well combined.
- Cut the crust off the sliced breads.
- Add 1/2 of the egg salad and cover it with another slice of bread.
- Cut the sandwich in half and repeat this step to make another sandwich. Enjoy!
Notes for Japanese Egg Sandwich (Tamago Sando)
- Creamier: You can also add about 2 tsp of milk/cream to make the egg salad creamier.
- Milk Bread Substitute: If you can’t find milk bread, brioche bread is a good substitute. You can also try it with white bread that’s really soft and fluffy.
- Easy Cutting: You can wrap the egg sandwich with a saran wrap to make it easier for you to cut it in half.
More Sandwich Recipes
- Chili Oil & Jam Grilled Cheese Sandwich (Sweet & Salty)
- Chili Oil Tuna Melt
- Simple Homemade Roti John
- Viral Grated Egg Avocado Toast with Chili Oil
*Recipe updated on May 23, 2022.
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Japanese Egg Sandwich (Tamago Sando)
Ingredients
- 3 eggs
- 1/4 tsp salt
- 3 tbsp Japanese mayo
- 1 tsp sugar
- 1/2 stalk green onions diced – optional
- 1/2 tbsp hot oil optional
- 4 slices milk bread or any bread of your choice
Instructions
- Boil the eggs for 12 minutes or until it's hard boiled.
- Peel the eggs and mash it in a bowl.
- Add mayo, salt, sugar, green onions and hot oil to the bowl. Mix it until well combined.
- Cut the crust off the sliced breads.
- Add 1/2 of the egg salad and cover it with another slice of bread.
- Cut the sandwich in half and repeat this step to make another sandwich. Enjoy!
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