Japanese Egg Sandwich (Tamago Sando)

Why You’ll Love This Recipe

I love how this sandwich is both simple and indulgent. It’s creamy, yet light. Rich, but not overpowering. It’s the kind of recipe I turn to when I need something that feels special with very little effort. Whether I’m packing lunch or treating myself to a quiet bite, Tamago Sando always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs
4 tablespoons Japanese mayonnaise
2 slices soft white bread, crusts removed
1 teaspoon sugar
1/4 teaspoon salt

Directions

1. I begin by placing the eggs in a pot of cold water and bringing it to a boil. I let them cook for 10–12 minutes to get firm, creamy yolks.

2. Once done, I move them to an ice bath to cool quickly—it makes peeling easier and keeps the whites tender.

3. I peel the eggs and mash them in a bowl using a fork. Then I stir in the Japanese mayo, sugar, and salt until the mixture is creamy and smooth.

4. I spread a generous amount of the egg filling on one slice of crustless white bread and top it with the other slice. A gentle press helps the sandwich hold together.

5. For that authentic touch, I cut off the crusts and slice the sandwich in half (or quarters if I’m serving them as finger food).

Servings and timing

This recipe makes 1 sandwich and takes about 27 minutes total—15 minutes for prep and 12 minutes to boil the eggs.

Variations

Sometimes I add a soft-boiled egg cut in half for a rich, gooey center (a style known as “half-boiled tamago sando”). If I want a more savory twist, I mix in a dash of Dijon mustard or a little cracked pepper. When I crave something extra, I add finely chopped chives or green onions to the egg mixture.

Storage/Reheating

I store any leftovers in the refrigerator for up to 24 hours, tightly wrapped to prevent the bread from drying out. I don’t recommend reheating—it’s best served cold or at room temperature.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, but I find that Japanese mayo (like Kewpie) has a richer, slightly tangy flavor that makes the sandwich more authentic.

How do I get the eggs perfectly creamy?

I boil the eggs fully, then mash them while still slightly warm so they blend more smoothly with the mayo.

Can I make this ahead of time?

Absolutely. I often make it in the morning and keep it chilled until lunchtime. Just wrap it well to keep the bread soft.

What kind of bread should I use?

Soft, fluffy white sandwich bread works best. I always remove the crusts for that classic Japanese convenience store look.

Is there a low-fat version?

Sure! I’ve made this with low-fat mayo and even used Greek yogurt in a pinch. It still tastes great—just a bit lighter.

Conclusion

Japanese Egg Sandwich (Tamago Sando) is one of those little luxuries that’s easy to make but feels like a treat. It’s creamy, cozy, and just the right amount of indulgent. Whether I’m eating it for breakfast, packing it in a lunchbox, or enjoying it with tea in the afternoon, it never fails to comfort and satisfy.

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