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japanese egg sandwich | www.iamafoodblog.com
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4.87 from 15 votes

Japanese Egg Salad Sandwich Recipe - たまごサンド

A Japanese egg sandwich, also called tamago sando, is a classic Japanese sandwich: egg salad tucked between two fluffy slices of milk bread.
Prep Time1 min
Cook Time14 mins
Total Time15 mins
Course: main
Cuisine: Japanese
Keyword: eggs, sandwich
Servings: 1
Calories: 499kcal


  • 2 large eggs
  • 2 tbsp kewpie mayo
  • 1 tsp milk or cream
  • 1/4 tsp kosher salt
  • 1/4 tsp sugar
  • 2 slices shokupan
  • butter room temp


  • Remove the eggs from the fridge as you bring a medium pot of water to a boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
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  • Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.
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  • Cut the eggs in half and separate the whites from the yolks. Dice the whites.
    japanese egg salad | www.iamafoodblog.com
  • Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth.
    egg salad | www.iamafoodblog.com
  • Gently mix in the diced whites.
    egg salad | www.iamafoodblog.com
  • Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
    japanese egg sandwich | www.iamafoodblog.com
  • Top with the other slice and press down gently. Trim the crusts (chef’s treat!) and slice in half on a diagonal or perpendicularly into thirds. Enjoy!
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Calories: 499kcal | Carbohydrates: 11g | Protein: 14.1g | Fat: 42.3g | Saturated Fat: 13.7g | Cholesterol: 443mg | Sodium: 1127mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 2.6g