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Japanese egg sandwich on a flower-painted plate.

Japanese Egg Sandwich (Tamago Sando)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Asha
  • Prep Time: 5 minutes
  • Cool Time: 14 minutes
  • Cook Time: 10 minutes
  • Total Time: 29 minutes
  • Yield: 1 serving 1x
  • Category: Sandwiches
  • Cuisine: Japanese


The Japanese egg sandwich (tamago sando) features rich and creamy egg salad sandwiched between fluffy and pillowy soft slices of milk bread.



2 slices soft white bread

2 large eggs

1 tablespoon Japanese mayonnaise

2 teaspoons water

1/8 teaspoon sugar

salt and pepper, to taste

butter, softened


Place eggs in a medium-sized pot and cover with a few centimetres of cold water. When the water comes to a boil, turn off the heat. Cover the pot and let the eggs cook for 10 minutes.

Immediately transfer the cooked eggs to an ice bath for 14 minutes to stop the cooking process and cool them down.

Peel the eggs and separate the whites from the yolks. On a cutting board, chop up the egg whites.

In a small mixing bowl, use a fork to mash the egg yolks.

Add the egg whites, Japanese mayonnaise, water, sugar, salt, and pepper in with the yolks. Mix together until everything is well blended.

Use softened butter to butter two slices of bread.

Pile the egg mixture into the centre of a slice of bread to help prevent it from spilling out the sides.

Place the other slice of bread on top. If you are making this sandwich ahead of time, you may wish to wrap it in plastic wrap and store in the fridge with the crusts on.

When you are ready to enjoy, simply cut the crusts off of the sandwich and slice it in half.

Note: Making your tamago sando at least a little bit ahead will give the flavours time to blend and become even more wonderful. I like to wrap them and let them sit for 20 minutes before cutting and enjoying.


  • Serving Size:
  • Calories: 300
  • Sugar: 4.2 g
  • Sodium: 670.8 mg
  • Fat: 21.4 g
  • Carbohydrates: 31 g
  • Protein: 17.7 g
  • Cholesterol: 392 mg
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