Tamago Sando (Japanese Egg Sandwich)

This protein packed Japanese egg salad sandwich recipe has a triple dose of eggs, packed with medium boiled eggs, egg salad, and mayonnaise.

My tamago sando recipe brings Japan’s iconic convenience-store egg sandwich to your kitchen, featuring creamy, savory-sweet egg salad and tender egg chunks nestled between fluffy Japanese milk bread—perfect comfort food that tastes as good as it looks.

Course Sandwich

Cuisine Japanese

Keyword easy

Level Beginner

Main Ingredient Bread, Egg

Diet Vegetarian

Prep Time 5

Cook Time 0

Total Time 5

Servings sandwich

Calories 510kcal

Author Marc Matsumoto

Equipment

Ingredients

2 slices Japanese sandwich bread
3 medium-boiled eggs peeled
1 ½ tablespoons Japanese mayonnaise such as Kewpie
¼ teaspoon dijon mustard
⅛ teaspoon white pepper
⅛ teaspoon onion powder
1 pinch salt to taste

Grams + US Cups - US Standard

Instructions

Slice one boiled egg in half.
3 medium-boiled eggs
Roughly chop the remaining two eggs and add them to a bowl, along with 1 ½ tablespoons Japanese mayonnaise, ¼ teaspoon dijon mustard, ⅛ teaspoon white pepper, ⅛ teaspoon onion powder, and 1 pinch salt. Mix well to combine.
3 medium-boiled eggs, 1 ½ tablespoons Japanese mayonnaise, ¼ teaspoon dijon mustard, ⅛ teaspoon white pepper, ⅛ teaspoon onion powder, 1 pinch salt
Place 2 slices Japanese sandwich bread on a flat surface and add the halved eggs to one slice of bread with the tapered end of each egg pointing towards opposite corners.
2 slices Japanese sandwich bread
Cover the halved egg with the egg salad mixture.
Place the second slice of bread over the first, and gently press the edges down to mold the bread to the shape of the eggs.
Cut the crusts off if you like and then slice the sandwich diagonally to reveal the halved eggs in the center.

Video

Nutrition