Tamago sando – Japanese egg salad sandwich Recipe
Tamago sando is a soft sandwich filled with a very creamy egg salad that you can buy at every train station and convenience store in Japan. It’s delicate, slightly sweet, and surprisingly addictive, even though it looks very modest. It’s a great breakfast to take to work or a snack for traveling, because it’s easy to eat and nothing falls out.
This recipe recreates the classic Japanese convenience-store tamago sando at home: ultra-soft bread, an extra-creamy, slightly sweet egg filling, and clean, neat layers that make it perfect for packing into a lunchbox or taking on the road.
Chef's tips
Use the freshest eggs you can and don’t overcook them – a 9–10 minute boil gives a tender yolk that blends into a silky paste. Japanese-style mayonnaise will give the most authentic flavor, but any rich, full-fat mayonnaise works well. Chilling the wrapped sandwiches briefly before serving helps the filling firm up and makes them easier to slice cleanly.
How to serve
Serve the sandwiches slightly chilled or at room temperature, cut into neat rectangles or triangles. They’re ideal in a bento box alongside fresh fruit, a small salad, or a handful of chips. For brunch, pair with miso soup or a simple green salad with a light vinaigrette.
Ingredients
- egg - 5 piece
- mayonnaise - 70 g
- mustard - 5 g
- salt - 2 g
- sugar - 3 g
- white pepper - 1 g
- sandwich bread - 6 slice
- butter - 20 g
- chives - 5 g
Preparation
- Place the eggs in a pot, cover with cold water so they are completely submerged, bring to a boil, then cook over low heat for 9–10 minutes.
- Immediately rinse the cooked eggs with cold water and leave for 5 minutes to cool well – they will be easier to peel.
- Peel the eggs. Finely chop three eggs with a knife, and mash the remaining two thoroughly with a fork in a bowl to form a smooth paste.
- Add the mayonnaise, mustard, salt, sugar, and pepper to the bowl with the mashed eggs. Mix until you get a very creamy spread.
- Add the chopped eggs and finely sliced chives, and gently mix to keep some egg pieces for texture.
- Lightly spread a thin layer of butter on one side of each slice of sandwich bread. If the slices have crusts, you can trim them off to make the sandwiches look more “Japanese”, but it’s not necessary.
- Spread a thick layer of egg salad on three slices of bread, distributing it evenly all the way to the edges. Cover with the remaining slices, buttered side facing in.
- Gently press the sandwiches with your hand, then cut each one diagonally or into three rectangles, using a sharp knife so the filling doesn’t squeeze out.
- Serve immediately, or wrap tightly in plastic wrap and chill in the fridge for 30 minutes so the sandwiches “set” a little and are even easier to eat on the go.
Storage
No storage information available for this dish.
Tamago sando looks deceptively simple, but the balance of sweetness, creaminess, and softness is what makes it so satisfying. Once you find your perfect ratio of mayonnaise and seasoning, this can easily become a go-to breakfast or travel snack.
