Japanese Egg Sandwich (Tamago Sando)

A luxuriously creamy egg salad sandwich made with soft Japanese milk bread (shokupan) and rich Kewpie mayonnaise. Light, delicate, and perfectly balanced.

Why You’ll Love This Recipe

• Silky, jammy eggs with just the right creaminess

• Ultra-soft and slightly sweet shokupan bread

• Minimal, clean ingredients for maximum flavor

• No lettuce, mustard, or strong flavors—pure egg bliss

• Prestige snack from Japanese convenience stores

• Easy to prepare, elegant and satisfying

• Holds its texture for a packed lunch or on‑the‑go snack

• Naturally vegetarian and easily made vegan

• Frill-free yet indulgent comfort food

• Customizable with optional mustard or sliced egg halves

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs

• ¼ cup Japanese mayonnaise (Kewpie preferred)

• 1–2 tablespoons milk or heavy cream (optional for extra richness)

• ½ teaspoon sugar

• ¼ teaspoon salt

• A pinch of black pepper (optional)

• 4–6 slices Japanese milk bread (shokupan), crusts removed

• Unsalted butter, softened (optional, for spreading on the bread)

Directions

1. Place eggs in a saucepan, cover with water, bring to a simmer. Boil 8–11 minutes depending on whether you want jammy or fully set yolks. Immediately plunge into an ice bath. The Guardian+15Omnivore’s Cookbook+15Just One Cookbook+15Simply RecipesWikipediaJust One CookbookHungry HuyMoribyan+3Food & Wine+3Simply Recipes+3

2. Peel eggs and mash: separate yolks and whites. Mash yolks into small pieces, finely chop whites. Food & Wine

3. Stir together mayonnaise, milk or cream (if using), sugar, salt, and pepper. Mix into mashed eggs until creamy but not overly smooth. YouTube+15Food & Wine+15Allrecipes+15

4. (Optional) Lightly spread butter on bread slices.

5. Spread the egg salad evenly on one slice. If using whole egg halves for visual effect, place them in the center before layering more salad. Omnivore’s Cookbook+3Simply Recipes+3Reddit+3

6. Top with second slice, pressing gently. Remove all crusts and cut into halves or triangles.

7. Chill sandwich briefly to firm up textures before serving, especially if preparing ahead. Wikipedia+12Reddit+12Omnivore’s Cookbook+12

Servings And Timing

• Servings: Makes 2–3 sandwiches (approximately 4–6 halves)

• Prep Time: 5 minutes

• Cook Time: 10 minutes (egg boiling)

• Assembly Time: 10 minutes

• Refrigeration/Rest Time (optional): 10–15 minutes

• Total Time: ~30 minutes

Variations

• Use medium-soft boiled eggs for extra creamy yolks

• Add a teaspoon of Dijon mustard for a bright tang

• Replace Kewpie with vegan mayo to make vegan-friendly

• Stir in chopped chives or scallions for fresh flavor

• Fold in finely grated carrot or finely diced cucumber for texture

• Add a pinch of curry powder for Japanese-style flavor twist

• Use whole wheat or seeded bread if shokupan isn’t available

• Swap butter for vegan spread or leave it off entirely

• Include a sliced hard-boiled egg in the center for presentation

• Make sandwiches ahead and wrap tightly to retain fluffiness

Storage/Reheating

• Store assembled sandwiches in the fridge in an airtight container for up to 1–2 days

• Best consumed chilled or at room temperature—no reheating needed

• To prepare ahead, make egg salad in advance and assemble just before serving

• If bread starts to soften, toast lightly or refresh by pressing in a warm skillet

FAQs

What kind of bread is best for tamago sando?

Soft, pillowy Japanese milk bread (shokupan) is ideal—crusts removed for pure texture.

Can I make this vegan or dairy-free?

Yes—use vegan mayonnaise and omit milk/cream or substitute plant milk.

Totally vegetarian-friendly?

Absolutely—egg-based and fits vegetarian diets.

How should eggs be cooked?

Hard boiled or medium-soft boiled. Softer yolks yield creamier texture.

Why use Kewpie mayo?

It’s richer and slightly tangier than regular mayonnaise, giving signature flavor.

Should I spread butter on the bread?

Optional—adds moisture and prevents soggy bread if making ahead.

Why remove crusts from the bread?

Crustless bread gives the signature silken profile found in Japanese versions.

How do I make the filling texture right?

Mash yolks until small chunks remain, mix with finely chopped whites for consistency.

Will sandwich get soggy over time?

Milk bread remains soft but holds well; assemble shortly before eating for best results.

Can I add extra fillings like lettuce or bacon?

Traditional tamago sando keeps it simple—pure egg salad between fluffy white bread.

Conclusion

Japanese Egg Sandwich (Tamago Sando) is effortless elegance in sandwich form: soft, lightly sweet shokupan encasing a creamy, mildly seasoned egg salad. Packed with simple flavors, it’s comfort food elevated. Whether for a quick lunch, packed snack, or a taste of Japanese convenience store magic at home, this sandwich is delightfully satisfying—just as authentic egg lovers like it.

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