Japanese Egg Salad Sandwich Recipe

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Randy Modified: December 24, 2021
Japanese Egg Salad Sandwich Recipe


How To Make Japanese Egg Salad Sandwich

Looking for a tasty snack? Well, this Japanese egg salad sandwich or tamago sando hits the spot with its creamy, egg yolk-rich filling.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins


  • 3 large eggs, without shell
  • 4 slices shokupan, (Japanese pullman loaf bread)
  • salted butter
  • ¼ tsp sugar
  • ¼ tsp kosher salt
  • freshly ground black pepper, to taste
  • 2 tsp milk
  • 2 tbsp Japanese mayonnaise


  1. Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil on medium heat and once boiling, cook for 12 minutes.
  2. Once finish cooking, transfer the eggs to iced water to stop cooking. Let cool completely and peel the egg shells.
  3. Transfer the peeled eggs in a bowl and mash with a fork. Try to mash egg whites into small, same-size pieces.
  4. Add sugar and salt.

  5. Add freshly ground black pepper and milk. Taste and add more salt and pepper if needed.

  6. Add mayonnaise and mix very well.

To Assemble:

  1. Spread the butter on both sides of bread and evenly distribute the egg salad on 1 side of the bread.

  2. Put the other slice of bread on top and place the sandwich between 2 plates. Set aside for 5 minutes.

  3. Cut all sides of crusts off the bread.
  4. Cut the sandwich in half and ready to serve. Enjoy!


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