I share how a surprisingly simple tamago sando, Japan’s convenience-store egg salad sandwich, comes together with just a few ingredients as part of Easy Japanese Recipes.
I can never pass a tamago sando without testing my own version, it’s the creamy egg salad sandwich that Japan is oddly proud of. The filling stays velvety and fluffy, thanks to eggs whipped with Kewpie mayonnaise, and when pressed between slices it becomes almost addictive.
It’s simple but kind of sneaky, perfect for lunch boxes or a quick bite, and fits right into my stash of Easy Homemade Japanese Food and Easy Japanese Recipes. If you like egg sandwiches but want something a little more refined, you’ll want to try this.
Ingredients
- Eggs: Rich in protein and vitamin D, creamy yolk adds silky texture and savory notes.
- Kewpie mayonnaise: Umami-packed, tangy yet sweet, higher fat but gives addictive creaminess and flavor.
- Milk or light cream: Lightens the egg mix, adds tenderness adds a touch of mild dairy sweetness.
- Sugar: Just a pinch balances savory with subtle sweet, enhances overall flavor.
- Shokupan or milk bread: Soft, pillowy carbs give gentle sweetness and structure, soaks up egg filling.
- Butter: Brings rich fat, helps sear bread edges, makes sandwich extra luscious.
- Lettuce or cucumber: Fresh crunch, low calories, adds brightness and light contrast to rich eggs.
- Chives or scallion: Tiny punch of oniony green flavor, lifts richness without overpowering, pretty garnish.
Ingredient Quantities
- 4 large eggs
- 3 tablespoons Kewpie mayonnaise (japanese mayo)
- 1 teaspoon milk or light cream
- 1/4 teaspoon fine salt
- 1/4 teaspoon granulated sugar
- pinch white pepper or freshly ground black pepper
- 4 slices soft white sandwich bread (shokupan or milk bread), crusts removed
- 1 tablespoon unsalted butter, softened
- optional: 2 small lettuce leaves or thin cucumber slices
- optional: 1 tablespoon finely chopped chives or scallion
How to Make this
1. Put 4 large eggs in a saucepan and cover with cold water so the eggs are submerged by about 1 inch. Bring to a boil over medium high heat, then lower to a gentle boil and cook 9 to 10 minutes for fully set but still creamy yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking.
2. Peel the eggs and roughly chop or mash them with a fork in a bowl, leave some small chunks so the filling stays fluffy not paste like.
3. In a medium bowl mix 3 tablespoons Kewpie mayonnaise, 1 teaspoon milk or light cream, 1/4 teaspoon fine salt, 1/4 teaspoon granulated sugar and a pinch of white or freshly ground black pepper. Stir until smooth.
4. Add the chopped eggs to the mayo mixture and fold gently until just combined. If you want it extra smooth mash more, if you want it airy stop when you still see little egg pieces. Stir in 1 tablespoon finely chopped chives or scallion if using.
5. Taste and adjust seasoning, maybe a tiny pinch more salt or sugar depending on your eggs and mayo. Dont skip this part.
6. Take 4 slices soft white sandwich bread (shokupan or milk bread), remove crusts if they arent removed already, and spread a thin layer of the 1 tablespoon softened unsalted butter on the inside of each slice. The butter keeps the bread from getting soggy and adds a little richness.
7. Divide the egg salad evenly between two bread slices, spreading to the edges but not overstuffing. Add 2 small lettuce leaves or thin cucumber slices on top of the filling if you like, then close each sandwich with the remaining bread slice.
8. Press the sandwiches gently with your hand or a flat spatula, wrap in plastic or parchment and chill for 10 to 15 minutes so the filling firms up and the flavors meld. This also gives you those neat convenience store style slices.
9. Unwrap and trim any uneven edges if you want, then cut each sandwich cleanly in half (diagonal or straight) using a sharp serrated knife, wiping the blade between cuts for tidy slices.
10. Serve immediately or pack for lunch. If making ahead keep chilled and eat within a day for best texture and taste.
Equipment Needed
1. Medium saucepan for boiling the eggs
2. Large bowl for an ice bath to stop the cooking
3. Medium mixing bowl for the mayo + egg mash
4. Fork for roughly mashing the eggs and stirring
5. Measuring spoons (tablespoon + teaspoon) for mayo, salt, sugar
6. Butter knife to spread the softened butter on the bread
7. Sharp serrated knife for trimming and clean sandwich cuts
8. Cutting board to assemble and trim the sandwiches
9. Plastic wrap or parchment and a flat spatula to press, wrap and chill the sandwiches
FAQ
Japanese Tamago Sando Recipe Substitutions and Variations
- Kewpie mayonnaise: regular mayo mixed with 1 tsp rice vinegar and 1/4 tsp sugar will mimic the tangy, slightly sweet umami. Use the same amount (3 tbsp) and taste adjust.
- 1 teaspoon milk or light cream: swap with whole milk or half and half for richness, or use 1 tsp plain yogurt thinned with a little water for a touch of tang.
- 4 slices soft white sandwich bread: brioche or Hokkaido milk bread work great, or even soft sandwich rolls. Avoid dense, crusty loaves or the sando won’t be fluffy.
- 1 tablespoon unsalted butter: softened cream cheese or mashed avocado make nice spreads, or use salted butter but skip adding extra salt to the egg mix.
Pro Tips
1. Steam or older eggs for easier peeling and creamier yolks. If you can, steam the eggs for more consistent results and plunge them straight into an ice bath, then peel under running water. Also, eggs that are a week old peel way better than super fresh ones.
2. Control the texture by what tool you use. Mash gently with a fork and stop when you still see little chunks for a fluffy sandwich, or pulse briefly in a food processor for an ultra smooth spread, but dont overdo it or it gets pasty.
3. Brighten the flavor with a tiny bit of acid and a final taste check. A few drops of lemon juice or a splash of rice vinegar lifts the mayo without making it tangy, and always taste before you seal the sandwich so you can tweak salt or sugar.
4. Prevent soggy bread and get neat slices. Spread a thin butter layer or put a lettuce leaf between filling and bread, chill the sandwich for a short time to firm the filling, and use a very sharp serrated knife, wiping the blade between cuts for clean edges.
5. Make ahead smartly. The egg mix keeps well chilled for a day, but wait to assemble if you can when packing lunch; store filling and bread separately to keep the texture perfect.
Japanese Tamago Sando Recipe
I share how a surprisingly simple tamago sando, Japan's convenience-store egg salad sandwich, comes together with just a few ingredients as part of Easy Japanese Recipes.
4
servings
248
kcal
Equipment: 1. Medium saucepan for boiling the eggs
2. Large bowl for an ice bath to stop the cooking
3. Medium mixing bowl for the mayo + egg mash
4. Fork for roughly mashing the eggs and stirring
5. Measuring spoons (tablespoon + teaspoon) for mayo, salt, sugar
6. Butter knife to spread the softened butter on the bread
7. Sharp serrated knife for trimming and clean sandwich cuts
8. Cutting board to assemble and trim the sandwiches
9. Plastic wrap or parchment and a flat spatula to press, wrap and chill the sandwiches
Ingredients
4 large eggs
3 tablespoons Kewpie mayonnaise (japanese mayo)
1 teaspoon milk or light cream
1/4 teaspoon fine salt
1/4 teaspoon granulated sugar
pinch white pepper or freshly ground black pepper
4 slices soft white sandwich bread (shokupan or milk bread), crusts removed
1 tablespoon unsalted butter, softened
optional: 2 small lettuce leaves or thin cucumber slices
optional: 1 tablespoon finely chopped chives or scallion
Directions
- Put 4 large eggs in a saucepan and cover with cold water so the eggs are submerged by about 1 inch. Bring to a boil over medium high heat, then lower to a gentle boil and cook 9 to 10 minutes for fully set but still creamy yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking.
- Peel the eggs and roughly chop or mash them with a fork in a bowl, leave some small chunks so the filling stays fluffy not paste like.
- In a medium bowl mix 3 tablespoons Kewpie mayonnaise, 1 teaspoon milk or light cream, 1/4 teaspoon fine salt, 1/4 teaspoon granulated sugar and a pinch of white or freshly ground black pepper. Stir until smooth.
- Add the chopped eggs to the mayo mixture and fold gently until just combined. If you want it extra smooth mash more, if you want it airy stop when you still see little egg pieces. Stir in 1 tablespoon finely chopped chives or scallion if using.
- Taste and adjust seasoning, maybe a tiny pinch more salt or sugar depending on your eggs and mayo. Dont skip this part.
- Take 4 slices soft white sandwich bread (shokupan or milk bread), remove crusts if they arent removed already, and spread a thin layer of the 1 tablespoon softened unsalted butter on the inside of each slice. The butter keeps the bread from getting soggy and adds a little richness.
- Divide the egg salad evenly between two bread slices, spreading to the edges but not overstuffing. Add 2 small lettuce leaves or thin cucumber slices on top of the filling if you like, then close each sandwich with the remaining bread slice.
- Press the sandwiches gently with your hand or a flat spatula, wrap in plastic or parchment and chill for 10 to 15 minutes so the filling firms up and the flavors meld. This also gives you those neat convenience store style slices.
- Unwrap and trim any uneven edges if you want, then cut each sandwich cleanly in half (diagonal or straight) using a sharp serrated knife, wiping the blade between cuts for tidy slices.
- Serve immediately or pack for lunch. If making ahead keep chilled and eat within a day for best texture and taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 91g
- Total number of serves: 4
- Calories: 248kcal
- Fat: 17g
- Saturated Fat: 4.85g
- Trans Fat: 0.13g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 186mg
- Sodium: 506mg
- Potassium: 125mg
- Carbohydrates: 14.25g
- Fiber: 1g
- Sugar: 2.25g
- Protein: 8g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 52mg
- Iron: 1.6mg
