I love a good Japanese Egg Sandwich (Tamago Sando). I make it when I want a soft, creamy egg salad between pillowy milk bread, and I share tips from my small kitchen.
Dad James taught me to keep things simple, Mom Eva liked the soft bread, and Sister Jennifer always asks for extra mayo.
Your Ingredients List
- 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 teaspoon milk (or plant milk) (Optional) (Footnote 1)
- 4 tablespoons Japanese mayonnaise
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- chives, sliced (for garnish) (Optional)
My Go-To Equipment
I use a medium pot for boiling eggs, a bowl to mash them, a fork, a knife, and a nonstick pan to toast the bread. A spatula helps me assemble the sandwich.
The Simple Steps to Follow
- Place eggs in a pot and cover with cold water.
- Bring to a simmer and cook for 10 minutes.
- Drain and cool eggs in ice water.
- Peel eggs and chop them coarsely.
- Add sugar, salt, pepper, milk, and mayonnaise to the eggs.
- Mash gently with a fork until creamy but still chunky.
- Butter one side of each bread slice lightly.
- Heat a pan and toast bread butter-side down until light brown.
- Spread egg salad on two slices of bread.
- Top with chives if you like and close the sandwiches.
- Press gently, cut crusts if you want, and serve.
- Wrap any extras and chill for later.
Healthy Twists on a Classic
I like to swap regular mayo for a lighter version or mix in plain yogurt for tang. For a warm change, try pairing this sandwich with a baked feta egg dish I often make for brunch: baked feta eggs with tomatoes and spinach.
Serving Suggestions From My Table
I serve the Tamago Sando with pickled vegetables or a simple green salad. For a fuller brunch, I sometimes offer a side inspired by a cottage bake I love: cottage cheese and veggie bake.
Getting It Just Right
Taste the egg mix and add a bit more salt or mayo if it feels dry. If the bread is too thick, I gently press the sandwich to make every bite soft. For a richer bite, add one more teaspoon of Japanese mayonnaise or a splash of milk. I also keep a timer when I boil eggs so they stay tender. For another egg idea that boosts protein, I often try baked cottage cheese eggs.
How to Store Leftovers
Place leftover sandwiches in an airtight container and keep them in the fridge. Eat within 24 hours for best texture. If you have only the egg salad left, it stays good for 3 days in the fridge.
Enjoy Every Moment
I make Tamago Sando when I want a quiet, tasty meal. It is simple to make and lovely to share.
A Few Common Questions
How long can I keep these sandwiches in the fridge?
I usually store the Japanese Egg Sandwich (Tamago Sando) in an airtight box and eat it within one day for the best texture.
Is it possible to make the Tamago Sando dairy-free?
Yes. You can use plant milk in the egg mix and a plant-based mayo to make this Japanese Egg Sandwich (Tamago Sando) dairy free.
What should I do if the egg salad mixture is too dry?
If your egg mix seems dry, add a small extra spoon of mayonnaise or a splash of milk and mash until creamy.
Print
Japanese Egg Sandwich (Tamago Sando)
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A soft and creamy egg salad sandwich made with fluffy Japanese milk bread, perfect for a light meal or brunch.
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
- Place eggs in a pot and cover with cold water.
- Bring to a simmer and cook for 10 minutes.
- Drain and cool eggs in ice water.
- Peel eggs and chop them coarsely.
- Add sugar, salt, pepper, milk, and mayonnaise to the eggs.
- Mash gently with a fork until creamy but still chunky.
- Butter one side of each bread slice lightly.
- Heat a pan and toast bread butter-side down until light brown.
- Spread egg salad on two slices of bread.
- Top with chives if you like and close the sandwiches.
- Press gently, cut crusts if you want, and serve.
- Wrap any extras and chill for later.
Notes
Taste the egg mix and adjust salt or mayo as needed. For the best texture, store sandwiches in an airtight container, and consume within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling and Toasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 375mg
Keywords: Japanese Egg Sandwich, Tamago Sando, egg salad sandwich, brunch recipe, vegetarian sandwich