Savory Japanese Egg Sandwich You Can Make at Home

This Japanese Egg Sandwich, or tamago sando, is a creamy and satisfying comfort food featuring high-quality organic eggs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 22

Servings: 2 sandwiches

Course: Lunch

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Salad

4 eggs Organic Eggs Essential for a rich and protein-packed filling.
1 tbsp Sugar Adds sweetness to the egg salad.
1 tsp Salt Enhances overall flavor.
1 tsp Ground Black Pepper Adds subtle spice.
2 tbsp Milk or Plant Milk Optional for creaminess.
3 tbsp Japanese Mayonnaise For the authentic taste.

For the Bread

4 slices Japanese Milk Bread Substitute with high-quality white bread if unavailable.
2 tbsp Unsalted Butter To spread on the bread.

For Garnish (Optional)

2 tbsp Chives Adds mild onion flavor.

Equipment

Medium saucepan
large bowl
Medium bowl
Fork
knife

Method

Step-by-Step Instructions

Prepare Ice Bath: Fill a large bowl with ice water to stop the cooking process of the eggs.
Boil Eggs: Boil enough water, add the organic eggs, and cook for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
Chill Eggs: Transfer boiled eggs to the ice bath for 2 minutes.
Mash Eggs: Peel and mash the eggs in a bowl until crumbly.
Mix Salad: Add sugar, salt, pepper, and mayonnaise to the mashed eggs and mix well.
Assemble Sandwiches: Spread butter on the bread, add the egg salad, and top with another slice.
Serve: Cut the sandwiches in half and enjoy immediately.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 220mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 2 days. Pair with cucumber slices or a light salad for a complete meal.

Tried this recipe?

Let us know how it was!