Japanese Egg Sandwich (Tamago Sando)

Japanese Egg Sandwich (Tamago Sando) Recipe

Here's a classic and creamy Japanese Egg Sandwich (Tamago Sando) recipe-soft, simple, and irresistibly delicious.

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Ingredients:

4 large eggs

2 tablespoons Japanese mayonnaise (e.g, Kewpie)

1 teaspoon Dijon mustard (optional)

Salt, to taste

White pepper or black pepper, to taste

4 slices Japanese milk bread (shokupan) or soft white sandwich bread

Butter (softened, optional, for spreading)

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Instructions:

1. Boil the Eggs:

Place eggs in a pot of cold water. Bring to a boil, then simmer for 10 minutes.

Drain and transfer eggs to a bowl of ice water to cool completely. Peel the eggs.

2. Make the Egg Filling:

Separate one or two yolks (for an extra creamy texture) and mash them separately with mayonnaise.

Chop the rest of the eggs finely (or mash for a smoother texture).

Mix chopped eggs with the mayo-yolk mixture.

Season with salt and pepper. Add mustard if using.

3. Prepare the Bread:

(Optional) Lightly butter the bread slices for added richness.

Place a generous amount of egg filling between two slices of bread.

4. Trim & Serve:

Gently press the sandwich and trim off the crusts for a traditional look.

Cut in half or into thirds diagonally or into rectangles.

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Tips:

Use Kewpie mayo for authentic flavor-it’s richer and tangier than regular mayo.

For a runnier center, try using a soft-boiled egg instead of a fully hard-boiled one.

Serve chilled for the best texture and flavor.