The Japanese egg salad sandwich (or Tamago Sando) is so irresistible, that it instantly became my go-to brunch meal. It combines two of my favorite foods in the world: creamy egg salad and pillowy milk bread. Together, they create the simplest but BEST egg sandwich I have EVER tried! This Tamago sandwich tastes so terrific it would be a shame to not share the recipe with you.
Tamago Sando, which means “egg sandwich” in Japanese, is a well-loved grab-and-go Japanese sandwich you could often find in 7/11 stores. Understandably so, as it’s rich, creamy, and melt-in-your-mouth delicious.
For my version, I tried to capture the taste and texture of this egg salad sandwich. The key to making this Sando sandwich is seasoning the mashed, boiled eggs and mixing them with Japanese-style mayonnaise. I even added milk to achieve a creamy, smooth egg salad, but you’re also welcome to use cream for a richer result. I buttered both sides of my bread before nestling that light-as-air egg salad between them.
But what’s the best bread for this Tamago sando recipe, you may ask? For pillowy, soft sandwiches, I highly recommend using fluffy Japanese milk bread. You can make milk bread from scratch or buy Japanese Pullman loaf bread from an Asian grocery store as I did. If milk bread isn’t available, any soft white bread will do just as well.
No doubt, my homemade Japanese egg salad sandwich recipe is everything you could want in an egg sandwich and more! My pro-tip: try placing the egg filling in the fridge for a couple of minutes. Do this before assembling the sandwich, as a chilled filling will make it taste so much better. It might not contain veggies and other hearty fillings, BUT it’s gonna be one of the most delicious Japanese sandwiches you’ll ever taste!
It is delicious to serve on its own for lunch. But I usually enjoy this Japanese egg sandwich with a bowl of potato chips on the side for some added crunch.
How To Make Japanese Egg Salad Sandwich
Looking for a tasty snack? This Japanese egg salad sandwich or tamago sando will hit the spot with its creamy, egg yolk-rich filling!
- 3 eggs, large, without shell
- ¼ tsp sugar
- ¼ tsp kosher salt
- black pepper, freshly ground, to taste
- 2 tsp milk
- 2 tbsp Japanese mayonnaise
- salted butter
- 4 slices shokupan, (Japanese milk bread loaf)
- Place the eggs in a medium saucepan.
- Pour water until it covers the eggs. Bring it to a boil on medium heat. Once it has boiled, cook for 12 minutes.
- Once finished cooking, transfer the eggs to a bowl of iced water to stop them from cooking. Let them cool completely before peeling the egg shells.
- Transfer the peeled eggs to a bowl and mash with a fork. Try to keep some of the egg whites mashed into small, same-sized pieces.
- Add sugar, salt, freshly ground black pepper, and milk. Taste and add more salt and pepper if needed.
- Add mayonnaise and mix well.
- Spread the butter on both sides of the bread and evenly distribute the egg salad on one side of the bread.
- Put the other slice of bread, buttered side down, on top.
- Cut all sides of the crusts off the bread. Then, cut the sandwich in half.
- Serve and enjoy!
- Sugar: 1g
- Calcium: 43mg
- Calories: 535kcal
- Carbohydrates: 63g
- Cholesterol: 246mg
- Fat: 22g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 99mg
- Protein: 18g
- Saturated Fat: 2g
- Sodium: 386mg
- Trans Fat: 1g
- Vitamin A: 365IU
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