Name: Japanese Egg Sandwich (Tamago Sando) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 6 large Pete and Gerry’s Organic Eggs; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 to 2 teaspoons milk or plant milk (optional for hard boiled eggs); 4 tablespoons Japanese mayonnaise; 4 slices Japanese milk bread; 2 tablespoons unsalted butter, softened; Chives, sliced (for garnish, optional)

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Introduction

The Japanese Egg Sandwich, or Tamago Sando, is a delightfully creamy and soft sandwich that’s simple yet deeply satisfying. Featuring a fluffy egg salad nestled between slices of pillowy Japanese milk bread, it’s perfect for a quick lunch or comforting snack.

Four sandwich halves are stacked diagonally on a dark wooden cutting board placed on a white marbled surface. Each sandwich has three layers of soft white bread with a thick layer of yellow and white egg salad filling in the middle, speckled with small green onion pieces. To the side, there are two small bowls; one contains coarse black pepper and the other coarse salt with a small wooden spoon resting inside. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Pete and Gerry’s Organic Eggs
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 teaspoons milk or plant milk (optional)
4 tablespoons Japanese mayonnaise
4 slices Japanese milk bread
2 tablespoons unsalted butter, softened
Chives, sliced (for garnish, optional)

Instructions

Step 1: Prepare an ice bath by filling a large bowl with ice and water. Bring a medium pot of water to a boil, making sure it’s deep enough to cover the eggs.
Step 2: Gently lower the eggs into the boiling water using a ladle. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let them sit for 2 minutes.
Step 3: Peel the eggs while they are still lukewarm. Place the peeled eggs in a large bowl and mash them with a fork until the pieces are smaller than a pea but not fully minced. Using a paring knife can help break up the eggs evenly.
Step 4: Add the sugar, salt, and pepper to the mashed eggs. Mix well. Then add the Japanese mayonnaise and milk if using hard boiled eggs. Stir until the mixture is creamy and well combined. Adjust seasoning to taste.
Step 5: Spread 1/2 tablespoon of softened butter evenly on each slice of bread. Spread the egg salad evenly over one slice, then top with the other slice, buttered side down. Gently press down and trim off the crusts.
Step 6: Repeat the assembly for the second sandwich. Garnish with sliced chives if desired. Cut each sandwich in half and serve immediately.

Tips & Variations

For a fluffier egg salad, use medium soft boiled eggs. Hard boiled eggs can be moistened with a splash of milk to keep the salad creamy.
Japanese mayonnaise adds a slight sweetness and richness; if unavailable, use a good-quality mayo and a touch of honey or sugar.
Try adding a pinch of mustard or finely chopped green onions for extra flavor.
Using fresh Japanese milk bread creates the signature soft texture, but white sandwich bread is an acceptable substitute.

Storage

Store assembled sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 24 hours for best texture and freshness. The bread may become slightly soggy over time. To keep the bread fresh, you can store the egg salad separately in an airtight container for up to 3 days and assemble the sandwiches just before eating.

How to Serve

Four egg salad sandwiches are neatly stacked on a dark wooden board over a white marbled surface. Each sandwich consists of two layers of soft white bread with the filling in between, the filling made of chopped hard-boiled eggs mixed with a creamy yellow dressing, scattered with small green onion pieces on top. Next to the sandwiches, there are two small white bowls, one containing coarse salt with a tiny wooden spoon and the other filled with cracked black pepper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, regular mayonnaise works fine. To mimic the slight sweetness of Japanese mayo, you can add a small pinch of sugar or a few drops of honey to the mayo before mixing.

How do I achieve the perfect egg texture for the salad?

Boiling eggs for 7 minutes and then letting them sit off heat for 1 minute yields medium soft boiled eggs, which give a creamier, fluffier texture. Hard boiled eggs are firmer, so adding a little milk to the salad helps keep it moist.