Description
A soft, creamy, and comforting Japanese Egg Sandwich (Tamago Sando) made with silky egg salad and fluffy milk bread. Perfect for easy lunches, meal prep, or a quick bite that still feels special.
Ingredients
Egg Salad
6 large eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1–2 teaspoons milk or plant milk (optional)
4 tablespoons Japanese mayonnaise
Sandwich
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional)
Instructions
Prepare an ice bath in a large bowl.
Bring a medium pot of water to a boil, ensuring there’s enough water to cover the eggs.
Lower the eggs gently with a ladle and boil for 7 minutes for medium-soft eggs (rest 1 minute off heat) or 10 minutes for hard-boiled.
Transfer eggs immediately into the ice bath for 2 minutes. Peel while still slightly warm.
Place peeled eggs in a bowl and mash into small, pea-sized pieces.
Add sugar, salt, and pepper. Continue mashing or chopping until evenly textured.
Mix in Japanese mayonnaise. Add milk if using firm hard-boiled eggs to achieve creaminess.
Taste and adjust seasoning as needed.
Spread 1/2 tablespoon softened butter onto each slice of bread.
Spread the egg salad evenly onto one slice.
Place the second slice on top, buttered side down, and gently press.
Trim crusts if desired, cut in half, and garnish with chives.
Serve immediately or wrap tightly for later.
Notes
For soft-boiled versions, skip the milk—your eggs will already be creamy.
Hard-boiled eggs may need milk to reach classic silky Tamago Sando texture.
Wrap sandwiches in plastic wrap for the most authentic Japanese convenience-store style feel.
Stores well for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwiches / Lunch
- Method: Boiling, Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 215
- Sugar: 2.2 g
- Sodium: 418 mg
- Fat: 15.4 g
- Saturated Fat: 4.9 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 10.3 g
- Cholesterol: 290 mg