Japanese Egg Sandwich (Tamago Sando)

When I first visited Tokyo, I stumbled upon a small convenience store that changed how I thought about sandwiches. Nestled among the bento boxes was a soft, creamy, and perfectly square Japanese Egg Sandwich — Tamago Sando. I’ve been obsessed ever since. This version is just as satisfying: fluffy egg salad with a touch of sweetness, hugged by pillowy milk bread. It’s one of the simplest, yet most comforting recipes I’ve brought home — now a favorite for lazy Sundays and light lunches alike.

Ingredients

• 6 large eggs
• ¼ cup (60g) Japanese mayonnaise (like Kewpie)
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon ground white pepper (or black pepper)
• 1 tablespoon milk or heavy cream (optional, for creaminess)
• 4 slices Japanese milk bread (Shokupan) or any soft white sandwich bread, crusts removed
• Optional garnish: chopped parsley or soft-boiled egg halves

Instructions

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then lower to a simmer for 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Peel once cooled.
2. Prepare the Filling: Separate 2 yolks and mash them very finely. Roughly chop the remaining eggs (including whites). In a bowl, mix mashed yolks with mayonnaise, sugar, salt, pepper, and milk or cream if using. Fold in chopped eggs to make a creamy egg salad.
3. Assemble the Sandwich: Lay out the bread slices. Spread the egg mixture evenly on two of the slices, smoothing it slightly toward the edges. Top with remaining slices to form sandwiches.
4. Trim and Press: Gently press the sandwiches together. Trim the crusts (if not already removed) for a clean edge. For classic presentation, slice in half or into thirds.
5. Serve: Serve immediately, or wrap tightly in cling film and chill for 30 minutes for a firmer texture. Garnish with parsley or egg slices if desired.

Nutrition Facts

This creamy Japanese Egg Sandwich provides satisfying protein and healthy fats with minimal sugar — great for a light lunch or snack.

• Servings: 2
• Calories per serving: 350–400 kcal
• Protein: 14–18g
• Fat: 25–30g
• Saturated Fat: 5–7g
• Carbohydrates: 20–24g
• Fiber: 1g
• Sugar: 3–5g
• Sodium: 450–600mg

Preparation Time

Quick and easy to make, this sandwich is ideal for meal prepping or satisfying a craving in under 30 minutes.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Chill time (optional): 10 minutes
• Total time: 20–30 minutes

How to Serve

• Bento Box: Slice into thirds and tuck into a bento with fruit and pickles.
• Afternoon Tea: Serve as crustless tea sandwiches with green tea.
• Quick Lunch: Pair with miso soup or a light salad for a balanced meal.
• Picnic Favorite: Wrap in wax paper and chill before packing.
• Kid-Friendly Snack: Cut into fun shapes for lunchboxes or playdates.

Additional Tips

• Use Kewpie mayo: Japanese mayonnaise adds a tangy, umami-rich flavor that makes the sandwich authentic.
• Don’t skip the sugar: A hint of sweetness balances the salt and makes the flavor pop.
• Optional soft-boiled egg center: For an elevated twist, place a soft-boiled egg in the center before sealing the sandwich.
• Egg texture matters: Finely mash some yolks and roughly chop the rest for a creamy yet chunky bite.
• Best served chilled: Letting the sandwich chill wrapped improves firmness and shape.

Budgeting the Recipe

This Tamago Sando recipe is highly budget-friendly, relying on eggs, bread, and pantry staples. Using store-brand Japanese mayo and white bread, the cost per serving averages around $1.25–$1.50. It’s an affordable, satisfying alternative to more expensive lunch options, ideal for students or quick family meals.

Frequently Asked Questions

Q: Can I use regular mayo instead of Japanese mayo?

A: Yes, but Japanese mayo like Kewpie gives the sandwich its distinct flavor and creaminess.

Q: How long can I store Tamago Sando?

A: It’s best eaten fresh, but it can be stored in the fridge for up to 24 hours wrapped tightly.

Q: Can I add other ingredients like ham or cheese?

A: While traditional Tamago Sando is just egg salad, feel free to customize with add-ins if you prefer.

Q: Why remove the crusts?

A: Removing crusts is traditional for presentation and texture, especially in Japanese convenience store versions.

Q: Can I use whole wheat bread?

A: You can, though soft white bread is recommended for the authentic fluffy texture.

Print