This Japanese egg salad sandwich recipe (aka tamago sando) is authentic, easy, and creamy with golden yolks, just like one you would buy from the Japanese market. It’s a simple and nostalgic recipe with just a few Asian ingredients that make this the best type of egg salad sandwich in the world.
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On Saturdays, I like to drive over to Little Tokyo in Los Angeles for some authentic Japanese foods and treats. An egg salad sandwich from the Japanese grocery is always a fast choice, protein-rich, and satisfying.
Fluffy Japanese bread is a must, and the filling needs the right balance of egg yolks with some Kewpie Japanese mayonnaise mixed in.
However, making a fresh tamago sando at home is so much better.
The bread is always fresh, I can control how much or little egg filling I want, maybe even stick a jammy egg in the middle, and enjoy making some extra for meal prep.
Let’s go!
What Is a Japanese Egg Salad Sandwich?
A Japanese egg salad sandwich, also called a Tamago Sando, is a soft, creamy egg sandwich made with fluffy Japanese milk bread and a rich egg filling.
It’s a little more yolky.
Creamier.
Has some balanced acidity from the mayo and the bread is a key signature… fluffy and very soft.
Unlike traditional American egg salad, the Japanese version is smoother, slightly sweet, and much softer with that cloud-like Japanese bread.
It’s a popular grab-and-go snack, hand held food, sold in Japanese convenience stores like 7-Eleven, bakeries, and cafés across Japan.
I love food that requires no utensils!
More Hand Held Snacks I Love:
Brief History of Tamago Sando
The Japanese egg sandwich became popular in Japan during the early 20th century as Western-style sandwiches were adapted into Japanese café culture.
Japan transformed classic egg salad into something lighter, creamier, and more delicate using ultra-soft milk bread called shokupan and rich Japanese mayonnaise.
Today, Tamago Sando is one of Japan’s most beloved comfort foods; adults and kids love it, and you’ll always find it at Japanese convenience stores.
Why You’ll Love This Recipe
- Ultra creamy and fluffy texture
- Easy to make with very few simple ingredients
- Perfect for breakfast, lunch, or snacks
- Healthy protein and satisfying
- Kid-friendly and meal-prep friendly
- Tastes just like Japanese convenience store sandwiches
- Ready in about 20 minutes
Ingredients
For the Egg Salad
- 5 large jammy eggs – A little under hard-boiled. The yolks should be more jammy.
- 3.5 tablespoons Japanese mayonnaise (like Kewpie)
- 1/4 teaspoon mustard
- Splash rice vinegar
- Pinch of sugar
- Salt to taste
- White pepper to taste
For the Sandwich
- 4 slices Japanese milk bread (shokupan) or soft white bread
Equipment Needed
- Medium pot
- Mixing bowl
- Fork or potato masher
- Knife
- Cutting board
- Ice bath bowl
How to Make Japanese Egg Salad Sandwiches
1. Boil the Eggs
- Place eggs in a pot and cover with cold water.
- Bring to a rolling boil, then cook for about 8 minutes for set, but not overcooked yolks. You do not want overcooked or too hard-boiled eggs! The yolks should be golden and moist. Use this jammy egg recipe for more creamy eggs.
- Transfer eggs immediately into an ice bath and cool completely. The ice bath keeps them from overcooking and also makes peeling easier.
2. Peel and Mash
- Peel the eggs and place them in a bowl.
- Mash with a fork until creamy but slightly chunky.
3. Make the Egg Salad
Add:
- Japanese mayo
- Sugar
- Mustard
- Salt and White pepper
- splash of rice vinegar
Mix until smooth, creamy, and fluffy.
4. Assemble the Sandwich
- Spread a thick layer of egg salad onto one slice and top with another slice of bread. Gently press together.
- Cut the crusts off for an authentic Japanese café style. Slice in half and serve immediately. If you want to save the sandwiches for later, wrap well in plastic wrap.
Best Tips
- Use slightly older eggs for easier peeling. Very fresh eggs can be a little harder to peel.
- Japanese mayo gives the most authentic flavor.
- Don’t overmix! Small egg pieces add texture.
- Chill the egg salad before assembling for cleaner sandwiches.
- Use soft bread for the classic pillowy texture.
Foodie Elevation Tip
Mix one very soft-boiled egg into the filling for an ultra-creamy, rich texture.
Add-Ins and Variations
- Chopped chives or nira (Japanese garlic chives)
- Green onions
- Furikake seasoning on the outside
- Avocado
Flavor Variations
Spicy Tamago Sando
Add sriracha, spicy mayo, a little wasabi mayo, or chili crisp.
Protein Boost
Add extra whole eggs in the middle of your filling, tuna, or shredded chicken.
Healthier Version
Use Greek yogurt for part of the mayo.
Café Style and Social Media Pics
Add egg slices in the center for a beautiful cross-section.
Storage and Leftovers
- Store wrapped sandwiches in the refrigerator for up to 2 days.
- Do not freeze, as the mayo texture can separate.
- If adding Japanese egg salad sandwiches to your lunch, keep them individually wrapped so they stay together and are fresher before eating.
For best texture, assemble fresh before serving.
Serving Suggestions
Serve with:
- Fresh fruit
- Potato chips
- Simple Miso soup
- Matcha latte or a Honey Iced coffee
- Japanese cucumber salad
Japanese egg sandwiches are perfect for:
- Bento lunches
- Kids’ finger food and so they get their protein
- Picnics
- Afternoon snacks
- Light summer meals
FAQs
What bread is used for Tamago Sando?
Traditional Japanese milk bread called shokupan is most common, but soft white sandwich bread also works well.
What makes Japanese egg salad different?
Japanese egg salad is creamier, softer, slightly sweeter, and usually made with Japanese mayo instead of regular mayonnaise.
Can I make it ahead?
Yes. The egg salad can be made 1–2 days ahead and refrigerated. Store without the bread and assemble it later when you are ready to eat it.
Is Kewpie mayo necessary?
Not required, but it gives the sandwich its signature Japanese flavor. It’s a little sweeter and has a nice acidity to it.
Why do Japanese sandwiches remove the crust?
Removing the crust creates the soft, delicate texture Japanese convenience sandwiches are known for, but leave the crusts if you like!
Can I use brown bread?
Yes, although traditional Tamago Sando uses soft white milk bread for the authentic texture, taste, and look. There are brown, grain Japanese breads you can use.
Japanese Egg Salad Sandwich
Ingredients
For the Egg Salad
- 5 large jammy eggs A little under hard-boiled. The yolks should be more jammy.
- 3½ tablespoons Japanese mayonnaise like Kewpie
- ¼ teaspoon mustard
- splash of rice vinegar
- Pinch of sugar
- Salt to taste
- White pepper to taste
For the Sandwich
- 4 slices Japanese milk bread white, soft, shokupan
Instructions
Boil the Eggs
- Place eggs in a pot and cover with cold water.
- Bring to a rolling boil, then cook for about 7 minutes for set, but not overcooked yolks. You do not want overcooked or too hard-boiled eggs! The yolks should be golden and moist.5 large jammy eggs
- Transfer eggs immediately into an ice bath and cool completely. The ice bath keeps them from overcooking and also makes peeling easier.
Peel and Mash
- Peel the eggs and place them in a bowl. Mash with a fork until creamy but slightly chunky.
Make the Egg Salad
- Add: Japanese mayo, Sugar, Mustard, splash of rice vinegar, Salt and White Pepper. Mix until smooth, creamy, and fluffy.3½ tablespoons Japanese mayonnaise, ¼ teaspoon mustard, splash of rice vinegar, Pinch of sugar, Salt to taste, White pepper to taste
Assemble the Sandwich
- Spread a thick layer of egg salad onto one slice and top with another slice of bread. Gently press together. Cut the crusts off for an authentic Japanese café style. Slice in half and serve immediately. If you want to save the sandwiches for later, wrap well in plastic wrap.4 slices Japanese milk bread
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