Japanese Egg Sandwich

The Japanese egg sandwich, also known as Tamago Sando, is a beloved snack found in convenience stores, bakeries, and cafés across Japan. With its silky-smooth egg filling tucked between soft, pillowy bread, this sandwich is rich, creamy, and comforting while still being light enough for breakfast, lunch, or an afternoon snack.

Why You’ll Love This Recipe

This isn’t just another egg salad sandwich—it’s elevated with Japanese mayo for tang and richness, sugar for balance, and soft milk bread for that signature texture. The secret lies in separating the yolks

and whites: yolks are mashed into a creamy paste while the whites provide gentle bites of texture. The result is a sandwich that’s simple yet indulgent, and always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 extra-large free-range eggs

• 1/4 cup Japanese mayonnaise (Kewpie recommended)

• 1 teaspoon sugar

• Freshly cracked black pepper, to taste

• Soft milk bread (enough for 4 sandwiches)

Directions

1. Fill a pot with water, add a splash of vinegar, and bring to a boil. Gently lower in the eggs and cook for 10 minutes.

2. Transfer the eggs to an ice bath for 5 minutes, then peel.

3. Separate the yolks and whites into two bowls.

4. Mash the yolks with mayonnaise, sugar, and black pepper until smooth and custard-like.

5. Chop the egg whites into small pieces and gently fold them into the yolk mixture.

6. Spread a generous layer of the egg mixture between slices of milk bread.

7. Press the sandwiches lightly under a plate with a weight for 5 minutes to achieve the neat café look.

8. Trim off crusts if desired, slice, and serve immediately.

Servings and timing

• Yield: 4 sandwiches

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Extra rich: Add more mayo for an indulgent filling.

• Kid-friendly: Reduce or omit black pepper for a milder taste.

• Tangy twist: Add a splash of rice vinegar if using regular mayo.

• Substitute bread: Use fluffy white sandwich bread if milk bread isn’t available.

• Sharp flavor: Stir in a little Dijon mustard for a bolder taste.

Storage/Reheating

Japanese egg sandwiches are best eaten fresh, but they can be stored in the refrigerator for up to 8 hours if wrapped tightly in plastic wrap. Because of the creamy filling, they aren’t suitable for long-term storage or reheating.

FAQs

Can I use regular mayonnaise instead of Japanese mayo?

Yes, but for a closer flavor match, add a pinch of sugar and a splash of rice vinegar.

Do I have to separate the yolks and whites?

Separating them creates a creamier texture, but you can mix them together if you prefer simplicity.

What bread works best?

Soft, fluffy milk bread (shokupan) is traditional, but regular white sandwich bread works too.

Can I toast the bread?

Traditionally, the bread isn’t toasted, but a light toasting can add a pleasant texture contrast.

How long do these sandwiches last?

They’re best eaten the day you make them, but can last up to 8 hours in the fridge.

Can I make them ahead for lunch boxes?

Yes, wrap tightly in plastic wrap and refrigerate until ready to pack.

Can I add other seasonings?

A touch of mustard, herbs, or paprika can be added, but the classic recipe is very simple.

Is MSG in Kewpie mayo safe?

Yes, it’s safe in small amounts and adds umami depth to the flavor.

Can I use whole wheat bread instead?

Yes, though it changes the texture slightly. White or milk bread is more traditional.

Can I add toppings like lettuce or cucumber?

You can, though the traditional version is just the creamy egg filling and bread.

Conclusion

The Japanese egg sandwich is proof that simplicity can be extraordinary. With creamy eggs, fluffy bread, and a touch of Japanese mayo, it’s a sandwich that feels luxurious yet humble. Perfect for breakfast, picnics, or lunch boxes, this recipe brings the comfort of Japan’s favorite grab-and-go snack right to your kitchen.