Tasty Japanese Egg Sandwich Recipes
Fluffy, creamy Japanese egg salad tucked between soft milk bread—this Tamago Sando is simple, rich, and irresistibly satisfying.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 large eggs room temperature
- 4 tbsp Kewpie mayonnaise Japanese mayonnaise recommended
- 1 tsp granulated sugar
- 0.25 tsp kosher salt
- 1 tbsp whole milk for creamier filling, optional
- 1 tbsp unsalted butter softened
- 4 slices soft white sandwich bread milk bread or brioche preferred
- 1 tsp Dijon mustard optional
- 0.25 tsp ground black pepper
- 1 tbsp chives finely chopped, optional
Instructions
Preparation Steps
- Bring a pot of water to a gentle boil. Lower eggs in carefully and cook for 10 minutes for fully set yolks.
- Transfer eggs to an ice bath for 5 minutes, then peel under running water.
- In a bowl, mash the peeled eggs. Stir in Kewpie mayonnaise, sugar, salt, black pepper, and milk until creamy. Fold in chives if using.
- Spread the softened butter on one side of each bread slice. Spread Dijon mustard thinly on two of the slices if using.
- Divide the egg salad between the two mustard-coated slices and spread to the edges for an even layer.
- Top with the remaining buttered slices, buttered side down, to form two sandwiches.
- For a classic look, gently press, trim crusts, and cut each sandwich in half. Serve immediately or chill 10 minutes for cleaner cuts.
Notes
For the most authentic flavor, use Kewpie mayonnaise and soft shokupan (Japanese milk bread). Adjust sugar and salt to taste. Great made ahead and chilled for picnics or lunchboxes.