Japanese Egg Sandwich (Tamago Sando)

5 from 42 votes

Japanese Egg Sandwich (Tamago Sando)

This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!

Prep Time10

Cook Time10

Total Time20

Course: lunch, Snack

Cuisine: Asian, Japanese

Servings:

Calories: 258kcal

Ingredients

3 large eggs
2 slices Japanese milk bread or white bread
1 ½ tablespoons Japanese mayonnaise
¼ teaspoon sugar
¼ teaspoon salt
⅛ teaspoon pepper
1 teaspoon chives chopped (optional)
2 teaspoons sweetened condensed milk (optional)

Instructions

Boil the Eggs

Add the eggs to a large pot and add enough water to cover the eggs. Tip: Add a tablespoon of distilled vinegar for easy peeling.
Bring to a rolling boil and set a timer. Remove one egg after 7 minutes for jammy, soft-boiled eggs. Remove the remaining eggs after 10 minutes for hard-boiled eggs.
3 large eggs
Cool the eggs in an ice bath and then carefully peel them using a spoon to separate the shell from the egg.

Egg Salad Filling

Mash only the hard-boiled eggs in a large bowl with a fork, then mix in the Japanese mayo, sugar, salt, and pepper. Taste and adjust the seasoning to your preference.
Tip: Add the optional sweetened condensed milk to mimic the sweet and creamy taste of the 7-11 Japanese egg sandwich.
1 ½ tablespoons Japanese mayonnaise, ¼ teaspoon sugar, ¼ teaspoon salt, ⅛ teaspoon pepper, 2 teaspoons sweetened condensed milk

Assemble Sandwich

Spread a thin layer of mayo on one side of the bread. Cut the soft-boiled egg in half and place them on the mayo side of the bread, yolk side down. Spread the egg salad mixture on top of the soft-boiled eggs and place the other slice of bread on top.
2 slices Japanese milk bread
To serve, cut off the crusts and cut the sandwich in half to reveal the jammy, soft-boiled eggs. Garnish with chopped chives (if using). Enjoy!
1 teaspoon chives

Notes

Makes 1 sandwich. To increase the recipe, adjust the serving size in the recipe card.

Store leftovers in the fridge for up to 2 days.

Tips:

Use Japanese milk bread for the best flavor. Try this homemade version if you'd like! Otherwise, use soft white bread.

I highly recommend Kewpie mayo for a rich, creamy egg salad that is authentic to Japanese flavors.

To mimic the taste of the 7-11 Japanese egg sandwich, add sweetened condensed milk to mirror the sweet, creamy flavor of these 'konbini' sandwiches.

Nutrition