I love this recipe because it transforms something as basic as eggs into a luxurious, satisfying sandwich. The Japanese-style mayo adds a rich, umami depth, while the soft bread and butter make it feel like a true comfort food. Whether I serve it as part of a bento lunch or enjoy it on a lazy weekend morning, it never fails to hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoons milk or plant milk (optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional, for garnish)
Directions
Prepare the Ice Bath: I fill a large bowl with water and ice to have it ready for stopping the cooking process after boiling the eggs.
Boil the Eggs: In a medium pot, I bring water to a boil—enough to cover the eggs fully. I carefully lower the eggs into the pot with a ladle. For medium soft-boiled eggs, I boil for 7 minutes, then let them sit for 1 more minute off heat. For hard-boiled eggs, I boil them for 10 minutes. Once done, I immediately transfer them to the ice bath for 2 minutes, then peel them while they’re still slightly warm.
Make the Egg Salad: I place the peeled eggs in a large bowl and mash them gently with a fork. I aim for small chunks—smaller than peas but not too fine. I mix in the sugar, salt, and black pepper. Then I add the Japanese mayonnaise and a bit of milk if using hard-boiled eggs, stirring until creamy. I always taste and adjust the seasoning to my liking.
Assemble the Sandwiches: I spread about 1/2 tablespoon of butter on each slice of bread. I spoon the egg salad evenly over one slice, then top with another slice, buttered side down. I press gently, trim the crusts for that signature Tamago Sando look, and repeat for the second sandwich.
Serve or Store: I cut each sandwich in half and serve right away. If I’m not eating them immediately, I wrap each sandwich in plastic wrap and store them in the fridge.
These are best served fresh but can be stored if I want to prep ahead for lunchboxes or snacks.
Variations
Spicy Kick: I sometimes add a touch of wasabi or a few drops of hot sauce to the egg salad for a little heat.
Avocado Addition: A few slices of ripe avocado layered inside the sandwich make it extra creamy and rich.
Egg Texture: If I want a smoother filling, I mash the eggs more finely or blend them slightly.
Herbed Flavor: I mix fresh dill or parsley into the egg salad for a fresh herbal note.
Bread Swap: If I don’t have milk bread, I use brioche or white sandwich bread as a soft alternative.
Storage/Reheating
I store assembled sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 2 days. I don’t recommend reheating these, as they’re meant to be served chilled or at room temperature. For the best texture, I enjoy them within 24 hours.
FAQs
What Is Japanese Mayonnaise, And Can I Substitute It?
Japanese mayo like Kewpie is richer and slightly tangy due to the use of egg yolks and rice vinegar. If I don’t have it, I mix regular mayo with a splash of rice vinegar or lemon juice for a similar taste.
Can I Use Regular Bread Instead Of Japanese Milk Bread?
Yes, I can use soft white sandwich bread or brioche, but Japanese milk bread gives the most authentic and tender result.
Should I Use Soft-Boiled Or Hard-Boiled Eggs?
Both work. I prefer soft-boiled for a creamy texture, but if I want a firmer filling, I go with hard-boiled and add a splash of milk for moisture.
How Do I Keep The Sandwich From Getting Soggy?
I make sure the eggs are not too wet when mashed, and I apply butter to the bread to act as a moisture barrier. Wrapping tightly in plastic wrap also helps preserve texture.
Can I Make This Sandwich Ahead Of Time?
Yes, I prepare them the night before, wrap them well, and refrigerate. They’re great for picnics, lunches, or snacks the next day.
Conclusion
The Japanese Egg Sandwich (Tamago Sando) is the perfect example of how simple ingredients can create something truly special. I love its creamy texture, delicate flavors, and comforting bite. Whether I’m packing lunch or treating myself to something soft and savory, this sandwich is always a welcome choice.
Fluffy milk bread filled with creamy egg salad made from soft-boiled eggs and Japanese mayo—this Tamago Sando is the ultimate simple, savory comfort food.
Author:Sarah
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings (2 sandwiches)
Category:Sandwiches / Breakfast
Method:Boiling & Assembly
Cuisine:Japanese
Diet:Vegetarian
Ingredients
6 large eggs
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
1–2 teaspoons milk or plant milk (optional, see notes)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (optional, for garnish)
Instructions
Make the Egg Salad
Prepare an ice bath in a large bowl and set aside.
Bring a medium pot of water to a boil (enough to fully cover the eggs). Carefully lower in the eggs using a ladle.
Boil 7 minutes, then turn off heat and let sit 1 minute for medium-soft eggs
Or boil 10 minutes for hard-boiled eggs
Transfer eggs immediately to the ice bath and let sit for 2 minutes to stop cooking. Peel while still slightly warm.
Add peeled eggs to a large bowl. Mash with a fork until pieces are smaller than peas but not puréed.
Add sugar, salt, and black pepper. Continue mashing gently.
Add Japanese mayonnaise (and milk if using hard-boiled eggs). Mix until creamy. Taste and adjust seasoning if needed.
Assemble the Sandwiches
Spread ½ tablespoon butter evenly on each slice of bread.
Spread egg salad generously on one slice. Top with the second slice, buttered side down, and gently press.
Trim off crusts. Repeat with remaining bread and filling.
Cut sandwiches in half and garnish with chives if desired. Serve immediately.
Notes
Milk helps soften the egg salad when using fully hard-boiled eggs.
Use Japanese mayonnaise for authentic flavor—it’s richer and slightly sweeter.
Peel eggs while warm for smoother texture and easier peeling.
Crust removal is traditional and improves the soft, melt-in-your-mouth experience.
