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Japanese Egg Sandwich (Tamago Sando)

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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.

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.

Find it online: https://allrecipesmade.com/japanese-egg-sandwich-tamago-sando/