With as much as I love eggs, this Japanese Egg Sandwich, AKA Tamago Sando, is like heaven to me. The pillowy soft bread is the perfect foil for the rich, creamy egg filling. Like all the best Japanese dishes, the ingredients are beguilingly simple, but each is used with intention. If you’re an egg salad lover like me, you need to try this sandwich.
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To make the sandwich, the eggs are boiled and then the whites and yolks are separated. The yolks get mashed, the whites finely chopped, and then both are mixed with rich mayo and a splash of milk. Spread it onto fluffy white bread, ideally Japanese milk bread, and you have the kind of sammie lunch dreams are made of.
Ingredient Notes
When you have a dish like this, with just a handful of simple ingredients, the quality of each one really matters. Eggs are obviously the stars here. Boil them just until the yolks are fully set so that they don’t become dry. This will give you the creamiest filling. Be sure to mash the yolks well, until they are very smooth, so they blend easily with the mayonnaise.
Mayonnaise carries most of the flavor, so it’s worth using one you like. Japanese mayonnaise, like the famous Kewpie brand, has a rich, rounded flavor that is just perfect here. If you don’t have Kewpie, you can use any good-quality mayonnaise, though.
That splash of milk is the secret to softening the mixture and keeping it from feeling heavy. You just need a little to loosen the filling without making it runny.
The bread you choose is just as important as the filling. You want something soft and tender, not crusty or dense. I love using Japanese Milk Bread, which I sometimes make myself or buy at my neighborhood Japanese grocery, but you can use another soft white bread. Removing the crusts makes for a more uniform bite.
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How to Make a Japanese Egg Sandwich
The process is simple, but a little care at each step makes a big difference in the final texture.
- Hard boil the eggs following the instructions for hard-boiled eggs here.
- Peel the eggs and separate the yolks from the whites.
- Mash the yolks with mayonnaise, milk, salt, and pepper until smooth.
- Finely chop or mash the whites so there are no large pieces and fold them into the yolk mixture until evenly combined.
- Spread butter on the bread and layer the egg filling generously onto the butter side of the bread.
- Top with another slice of buttered bread, buttered side down, and press lightly to seal.
- Trim the crusts if you like, then slice and serve.
What to Serve With Japanese Egg Sandwiches
Japanese Egg Sandwiches are a popular convenience store lunch in Japan. They make a great grab-and-go option, but can also be served as part of a simple lunch spread. I like to serve them with a bowl of miso soup or a Japanese Cucumber Salad to balance the richness of the filling. Something crisp on the side helps cut through the soft texture of the sandwich. You could also serve it with Stir Fried Lotus Root or Pickled Daikon Radish.
More Ways to Use Hard-Boiled Eggs
Hard-boiled eggs are so versatile—I always try to keep some in my fridge for quick snacks or easy meals. You can use them to make Ramen Eggs, Deviled Eggs, or Deep Fried Deviled Eggs. They’re also great grated over Avocado Toast or tucked into a Cobb Salad. Or make a classic American-style Bacon and Egg Salad Sandwich or Deviled Egg Potato Salad.
Japanese Egg Sandwich
Robin Donovan
Ingredients
- 6 slices white bread crusts removed
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 tablespoons salted butter at room temperature
Instructions
- Bring a pot of water to a boil, then lower the eggs in gently. Reduce the heat so that the water is boiling gently and boil for 10 minutes, then transfer them to ice water to cool.
- Peel the cooled eggs and slice them in half. Place the yolks in one bowl and the whites in another.
- Add the mayonnaise, milk, salt, and pepper to the yolks. Mash until completely smooth and creamy.
- Finely chop the egg whites until there are no large pieces. Keep the texture small and even.
- Add the whites to the yolk mixture and stir until fully combined. The mixture should be soft and spreadable.
- Spread butter on one side of each slice of bread. Add a thick layer of the egg filling, then top with another slice of bread, buttered side facing in.
- Slice the sandwiches in half and serve immediately.
