Tamago Sando

I fell in love with this Japanese egg sandwich because it’s ultra creamy, subtly sweet, and made with fluffy milk bread. It’s a simple yet indulgent snack or light meal that I enjoy any time of day.

Why You’ll Love This Recipe

I love how the yolks are sieved for that silky texture, then mixed with tangy Kewpie mayo and just a pinch of sugar and salt—that rich filling sandwiched between pillowy shokupan is pure comfort. It takes minimal ingredients and effort but feels special, and it’s perfect for breakfast, lunch, or a quick bite on the go.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs (large)

• Japanese mayonnaise (Kewpie)

• White granulated sugar

• Salt

• Black pepper

• Soft milk bread or mini brioche buns

• Optional: dried parsley garnish

directions

1. Bring eggs to a boil (I add vinegar and salt to the water to help with peeling) and cook for about 13 minutes. Then plunge them into an ice bath to cool.

2. Crack and peel the eggs, then gently separate yolks and whites.

3. Press yolks through a fine sieve into a bowl so they become silky. Finely dice the whites and add to the yolks.

4. Stir in Japanese mayo, sugar, salt, and pepper until creamy.

5. Spread an even layer of this egg salad onto bread, close with the other slice, optionally garnish with parsley, and press slightly.

6. Chill the sandwich in the fridge for about 10 minutes to help it firm up before cutting off crusts and serving.

Servings and timing

• Makes about 6 sandwiches or 6 mini buns

• Prep time: ~17 minutes

• Cook time: ~13 minutes

• Total time: ~30 minutes

variations

• Use mini brioche or Hawaiian buns for a sweeter, softer twist.

• Fold in chopped chives or scallions for a fresh bite.

• Swap dried parsley garnish for tiny bits of nori or sesame seeds.

• Replace some mayo with a touch of Dijon or whole‑grain mustard for a tangy edge.

storage/reheating

• To store: Sandwiches are best same day—the bread can get soggy. If making ahead, store egg salad and bread separately, or tightly wrap sandwiches and refrigerate for up to 3–4 days.

• To reheat/serve: These are meant to be served cold or at room temperature—no reheating needed.

• Freezing: I don’t recommend freezing; it alters the texture and makes the bread rubbery.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

I’ve used regular mayo in a pinch, but I notice the texture is less silky. Japanese mayo, made with egg yolks only, really elevates the creaminess.

Why separate yolks and whites?

Separating and sieving the yolks gives that vibrant color and ultra-smooth texture, while the diced whites add just enough bite without being overwhelming.

How do I cut the sandwich neatly without squishing it?

I press it gently, chill it briefly, then slice with a sharp serrated or offset blade—using very light pressure keeps the bread and filling intact.

Can I make this ahead for lunch?

Yes—I prepare the egg salad ahead and keep it chilled. I assemble the sandwiches the night before or morning of, wrap well, and refrigerate. They hold up nicely for lunch.

What bread works best?

I prefer Hokkaido milk bread or mini brioche rolls for their soft, slightly sweet crumb. At minimum, choose a soft, white bread—you want it fluffy and not dense.

Conclusion

This Tamago Sando recipe brings the charm of Japanese convenience-store sandwiches into my kitchen. The creamy egg salad, silky yolks, and pillowy bread combine into a delightful bite every time. I love serving it chilled at brunch, packing it for lunches, or enjoying it as a cozy snack. Give it a try—you might find it becoming a favorite, too!

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