If you’ve never experienced the soft, creamy magic of a Japanese egg sandwich, let me be the first to say—you’re in for a treat! Known in Japan as tamago sando, this delight takes the humble egg salad sandwich to a whole new level of comfort and elegance. Imagine pillowy milk bread hugging a rich, velvety filling made with Kewpie mayo (yes, that dreamy Japanese mayonnaise with a cult following). It’s the kind of recipe that whispers, “take a bite and relax,” even on your busiest day.
I first discovered this gem during a layover in Tokyo, when a simple convenience-store sandwich stopped me in my tracks. It was soft, rich, and somehow… nostalgic. Ever since, it’s become my go-to comfort lunch—a five-ingredient wonder that looks fancy but takes only twenty minutes from start to finish. Whether you’re craving a cozy lunch, an easy brunch option, or a sandwich that feels like a hug, this Japanese egg sandwich is pure joy in bread form.
Why You’ll Love This Japanese Egg Sandwich
There’s something magical about how this sandwich transforms simple ingredients into a creamy, dreamy bite. The tamago sando is soft yet satisfying, and the touch of Kewpie mayo gives it that unmistakable umami flavor that regular mayo just can’t match. Plus, it’s:
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Quick (done in 20 minutes!)
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Kid-approved
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Fancy enough to serve for brunch or tea time
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Perfectly portable for lunch boxes
Japanese Egg Sandwich
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegetarian
Description
The Dreamy Japanese Egg Sandwich, or Tamago Sando, is Japan’s soft, creamy twist on the classic egg salad sandwich. Made with fluffy milk bread (shokupan) and a rich, velvety egg filling mixed with Kewpie mayo, this sandwich delivers pure comfort in every bite. It’s quick, elegant, and irresistibly smooth—perfect for brunch, lunch boxes, or an anytime treat that feels like a gentle hug from Japan’s café culture.
Ingredients
Egg Salad:
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4 large eggs
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30 g (2 tbsp) Japanese mayonnaise (Kewpie preferred)
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2.5 g (1/2 tsp) sugar
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1.5 g (1/4 tsp) salt
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0.5 g (1/8 tsp) white pepper
Assembly:
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4 slices Japanese milk bread (shokupan) or soft white bread
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Optional: extra mayo for spreading
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Optional: 1 soft-boiled egg for the center filling
Instructions
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Boil the eggs: Boil eggs for 10 minutes, then transfer to an ice bath for 5 minutes to cool.
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Make the egg salad: Peel and mash or finely chop the eggs. Mix with Kewpie mayo, sugar, salt, and white pepper until smooth and creamy.
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Assemble: Spread extra mayo on bread slices (optional). Divide egg salad between two slices. If using a soft-boiled egg, place it in the center. Top with remaining slices, press gently, trim crusts, and cut into halves or quarters.
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Chill and serve: Let rest in the fridge for 15 minutes before serving for best flavor and texture.
Notes
Use Kewpie mayo for authentic umami richness—regular mayo won’t taste quite the same.
The small amount of sugar balances the savory notes perfectly.
Japanese milk bread is the gold standard for tamago sando—soft, slightly sweet, and cloud-like.
Chill before slicing for clean cuts and a refreshing texture.
Wrap tightly in plastic wrap if preparing ahead; enjoy within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Snack
- Method: Boiled + Assembled
- Cuisine: Japanese
Ingredients
Egg Salad:
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4 large eggs
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30 g (2 tbsp) Japanese mayonnaise (like Kewpie)
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2.5 g (1/2 tsp) sugar
-
1.5 g (1/4 tsp) salt
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0.5 g (1/8 tsp) white pepper
Assembly:
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4 slices Japanese milk bread (shokupan) or soft white bread
-
Optional: extra mayo for spreading
-
Optional: 1 soft-boiled egg for center filling
How to Make It
1. Boil the Eggs
Place the eggs in boiling water and cook for 10 minutes. Transfer them to an ice bath for 5 minutes to cool—this makes peeling a breeze.
2. Make the Egg Salad
Peel the cooled eggs and mash or finely chop them. Stir in the Kewpie mayo, sugar, salt, and white pepper until everything blends into a smooth, creamy mixture.
3. Assemble the Sandwiches
Spread a little extra mayo on your bread slices if you’re feeling indulgent. Divide the egg salad between two slices. For that signature tamago sando look, you can nestle a soft-boiled egg right in the middle of the filling. Top with the remaining bread slices, press gently, trim the crusts, and slice into halves or quarters. Serve slightly chilled or at room temperature—either way, it’s heavenly.
Olivia’s Tips for the Perfect Tamago Sando
Here’s where the fun happens:
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Use Kewpie mayo. It’s richer and slightly tangier than regular mayo, and it makes a world of difference.
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Don’t skip the sugar. It adds that subtle sweetness that balances the savory flavors beautifully.
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Bread matters. Japanese milk bread (shokupan) has a soft, cloud-like texture that makes this sandwich shine. But any soft white bread will do in a pinch.
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Chill before serving. Letting the sandwiches rest in the fridge for 15 minutes helps the flavors meld—and makes slicing easier.
And if your egg salad looks a little messy? That’s not a mistake—it’s character. Embrace it!
A Little Story Behind This Sandwich
The first time I made this Japanese egg sandwich at home, I underestimated how quickly my family would devour it. My husband took one bite and said, “This is the best egg salad sandwich I’ve ever had.” My kids? They didn’t even wait for plates—just grabbed halves right off the cutting board.
It’s since become our Saturday lunch tradition. Sometimes I make extra and wrap them up for picnics or road trips. They travel beautifully and always feel a little special—like a secret nod to Japan’s love for perfection in simplicity. For me, this recipe is a reminder that comfort food doesn’t have to be complicated; it just has to be made with love (and a little Kewpie).
What to Serve with a Japanese Egg Sandwich
This sandwich pairs wonderfully with simple sides that won’t steal the spotlight. Try it with:
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A light miso soup or clear vegetable broth
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Fresh fruit like mandarin oranges or strawberries
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A crisp cucumber salad or pickled veggies for contrast
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Iced green tea or a matcha latte to complete the Japanese café vibe
It’s also a delightful addition to afternoon tea spreads or brunch boards. Honestly, it’s one of those dishes that feels right at home anywhere—whether it’s your kitchen counter or a picnic blanket in the park.
How to Store Your Tamago Sando
If you somehow have leftovers (unlikely, but possible), wrap each sandwich tightly in plastic wrap to keep the bread soft and the filling creamy. Store in the refrigerator for up to 24 hours.
When you’re ready to enjoy, eat it chilled—no need to reheat. If you’re making it ahead for lunchboxes, keep it in a cooler bag until serving time. Pro tip: slip a paper towel between the sandwich halves if you’re traveling—it keeps moisture from softening the bread too much.
FAQs About Japanese Egg Sandwich
Can I use regular mayo instead of Kewpie?
You can, but the flavor will be slightly different. Kewpie mayo is creamier and has a subtle tang that makes the sandwich extra special.
Can I add anything else to the filling?
Absolutely! Try a dash of Dijon mustard, some chopped chives, or even a sprinkle of furikake for a twist.
Can I make this egg salad sandwich ahead of time?
Yes! It actually tastes even better after resting in the fridge for 30 minutes—the flavors marry beautifully.
What kind of bread is best for a Kewpie mayo sandwich?
Japanese milk bread (shokupan) is ideal, but a good-quality soft white sandwich bread works perfectly too.
A Bite of Comfort and Joy
There’s something quietly joyful about making a Japanese egg sandwich—simple ingredients coming together in the most comforting way. It’s soft, savory, and full of love, just like the best homemade dishes always are. Whether it’s lunch on a busy weekday or a moment of calm on a Sunday afternoon, this tamago sando will remind you that sometimes the simplest recipes are the ones that warm your heart the most.
So go ahead—boil those eggs, grab that Kewpie bottle, and let’s make something delicious together.
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