Jump to Recipe Print RecipeStepping into my kitchen one sunny afternoon, I accidentally stumbled upon a delightful taste of Japan that took me by surprise. This Creamy Japanese Egg Sandwich, or Tamago Sando, is not just another quick bite—it’s a harmonious blend of velvety egg salad nestled between two slices of soft, fluffy Japanese milk bread. The best part? It’s incredibly customizable; you can whip it up with medium soft-boiled or hard-boiled eggs, depending on your mood, and it’s a breeze to prepare! Whether you’re serving it as a light lunch for yourself or packing it into your child’s lunchbox, this dish is perfect for those craving homemade goodness without the fuss. Are you curious to find out how to recreate this delightful sandwich and impress your family with a taste of Japan? Why You’ll Love This Tamago Sando Quick Preparation: This Japanese Egg Sandwich can be whipped up in just a few minutes, making it perfect for busy weekday lunches or last-minute snacks. Customizable Delight: Whether you prefer medium soft-boiled or hard-boiled eggs, this recipe allows you to choose your favorite texture. You can also switch between Japanese milk bread and regular white bread, depending on what’s in your pantry. Creamy and Flavorful: The distinct taste of Japanese mayonnaise adds an unparalleled creaminess that elevates the flavor profile, ensuring every bite is simply delightful. Kid-Friendly Option: Ideal for lunchboxes, this sandwich is sure to please picky eaters, just like my Cucumber Sandwiches Refreshing recipe! Perfectly Balanced: With a touch of sugar and spice from black pepper, the egg salad strikes the right balance of savory flavors, making it a satisfying dish for any time of day. Convenient Storage: Not only does it taste great fresh, but it also holds up well in the fridge, making it an excellent make-ahead meal for busy days. Japanese Egg Sandwich Ingredients For the Egg Salad • 6 large Pete and Gerry’s Organic Eggs – Primary protein source providing richness. Substitution: Substitute with any high-quality eggs. • 1/4 teaspoon sugar – Balances flavors in the egg salad. No direct substitution needed. • 1/4 teaspoon salt – Enhances taste. Adjust according to preference, particularly after adding mayonnaise. • 1/4 teaspoon ground black pepper – Adds a mild spice. Adjust as needed for personal preference. • 1 to 2 teaspoons milk or plant milk (Optional) – Adds creaminess, especially for hard-boiled eggs. Can omit if using medium soft-boiled eggs. • 4 tablespoons Japanese mayonnaise – Imparts a creamy texture uniquely found in traditional Japanese flavor. Substitution: Substitute with American mayonnaise for a less authentic taste. For the Sandwich • 4 slices Japanese milk bread – Key for softness and sweetness in the sandwich. Substitution: Use high-quality white bread with a fine texture if unavailable. • 2 tablespoons unsalted butter, softened – Adds richness and flavor while providing moisture to the bread. No direct substitution, though margarine could work. • Chives, sliced (for garnish) (Optional) – Adds freshness and presentation. Use green onions or omit completely. Step‑by‑Step Instructions for Japanese Egg Sandwich Step 1: Prepare Ice Bath Begin by filling a large bowl with ice water; this will help chill the eggs quickly after boiling. An ice bath is essential to stop the cooking process and ensure the perfect texture for your Japanese Egg Sandwich. Keep this ready while you move on to boiling the eggs. Step 2: Boil Eggs In a medium pot, bring enough water to a rolling boil over high heat. Carefully lower the six Pete and Gerry’s Organic Eggs into the boiling water using a slotted spoon. For medium soft-boiled eggs, cook for 7 minutes; for hard-boiled, set the timer for 10 minutes. You’ll know the eggs are done when the shells become slightly firm to the touch. Step 3: Cool Eggs Once the eggs have boiled for the desired time, promptly transfer them to the ice bath using your slotted spoon. Let them cool for about 2 minutes until they are lukewarm. This quick chill will help you peel the eggs effortlessly. After cooling, gently tap the eggs to crack the shells before peeling. Step 4: Make Egg Salad In a mixing bowl, mash the peeled eggs with a fork until your desired consistency is achieved, whether you prefer it chunky or smooth. Add in the ¼ teaspoon of sugar, ¼ teaspoon each of salt and ground black pepper, and 4 tablespoons of Japanese mayonnaise. If you used hard-boiled eggs, mix in 1 to 2 teaspoons of milk for extra creaminess. Stir until fully combined. Step 5: Assemble Sandwich Take four slices of Japanese milk bread and spread ½ tablespoon of softened unsalted butter on one side of each slice. Place a generous layer of your creamy egg salad on top of one slice (butter side down), then top with another slice of bread, butter side facing up. Gently press the sandwich together to ensure it holds its shape. Step 6: Serve or Store Now, carefully cut the sandwich in half diagonally or into quarters for serving. If you’re not enjoying them right away, wrap your Japanese Egg Sandwiches tightly in plastic wrap. They can be stored in the fridge for up to 2 days, maintaining their delightful texture and flavor for future meals. Japanese Egg Sandwich Variations Feel free to mix things up and create your own take on this delightful sandwich! Soft-Boiled Swap: Use hard-boiled eggs for a firmer texture; add a splash of milk for creaminess if desired. The choice is yours depending on how you feel that day! Bread Variety: Substitute Japanese milk bread with any high-quality white bread. Lightly toasting the bread can add a lovely crunch and boost the flavor. Vegan Twist: Utilize a plant-based mayo for a delicious vegan-friendly version. It keeps the sandwich creamy while accommodating dietary needs without sacrificing taste. Add Veggies: Enhance your egg salad with finely chopped cucumbers or radishes. This not only adds color but also a refreshing crunch that complements the creaminess of the eggs. Herb Infusion: Stir in fresh herbs like dill or parsley for an aromatic twist. Fresh herbs can elevate the flavor profile and add a vibrant touch to your sandwich. Spicy Kick: Mix in some sriracha or cayenne pepper for those who like a touch of heat. This gives your Japanese Egg Sandwich an unexpected yet delightful zing. Cheesy Goodness: Add a layer of cheese, like sharp cheddar or creamy mozzarella, between the bread slices for a rich twist. A bit of melted cheese can turn this sandwich into a comforting treat. Pair with Sides: Enjoy your sandwich alongside a refreshing salad or a bowl of miso soup for a complete meal. Consider pairing it with my delightful Deviled Egg Pasta or the sweet touch of Strawberry Cheesecake Sandwiches for a delightful spread. Expert Tips for Japanese Egg Sandwich Perfect Eggs: Always start with fresh eggs for the best flavor and texture. Avoid overcooking to prevent a rubbery yolk in your Japanese Egg Sandwich. Ice Bath Essential: Cooling eggs in an ice bath right after boiling helps achieve that tender consistency and makes peeling a breeze. Don’t skip this step! Japanese Mayonnaise Magic: For an authentic taste, use Japanese mayonnaise, which is richer and creamier than its American counterpart. It makes all the difference! Bread Choice Matters: Opt for soft Japanese milk bread for the best results. If unavailable, pick a high-quality white bread with a fine texture to maintain the sandwich’s delightful softness. Storage Savvy: Wrap the sandwiches tightly in plastic wrap before refrigeration to keep them fresh. Enjoy within 2 days for optimal taste and texture. How to Store and Freeze Japanese Egg Sandwich Fridge: Wrap the sandwich tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days without losing its delightful texture. Freezer: For longer storage, you can freeze assembled sandwiches. Wrap each sandwich individually in plastic wrap followed by aluminum foil. They can be frozen for up to 1 month. Thawing: When ready to enjoy, thaw the sandwich in the refrigerator overnight. For best results, consume it within a day of thawing to enjoy the freshest flavors. Reheating: If desired, after thawing, you can warm the sandwich in a toaster oven or microwave for a few seconds to restore its comforting softness. Enjoy your Japanese Egg Sandwich with all its creamy goodness! What to Serve with Creamy Japanese Egg Sandwich (Tamago Sando) Imagine savoring the rich, creamy delight of a Japanese egg sandwich while pairing it with vibrant sides that elevate your meal experience. Crispy Asian Slaw: This crunchy salad adds a refreshing crunch and a zesty flavor that balances the creamy egg sandwich beautifully. Miso Soup: A warm bowl of miso soup complements the sandwich’s richness, with umami notes that provide a comforting touch to the meal. Pickled Vegetables: The tangy flavor of pickled radishes or cucumbers offers a sharp contrast, enhancing your taste experience with each bite. Green Tea: A soothing cup of green tea can cleanse your palate and bring a touch of tranquility, perfectly accentuating the sandwich’s flavors. Fruit Salad: A light fruit salad, with its natural sweetness and lovely textures, adds a refreshing finish that lingers pleasantly post-meal. Chips or Crackers: For a delightful crunch, serve with a side of sea salt chips or rice crackers, bringing an interesting textural contrast to the creamy goodness. Elevate your meal by exploring these tasty pairings that harmonize beautifully with your homemade Japanese Egg Sandwich. Make Ahead Options These Japanese Egg Sandwiches are a fantastic meal prep option for busy home cooks! You can make the egg salad up to 24 hours in advance, simply preparing it by mashing the boiled eggs and mixing in the remaining ingredients. To maintain freshness, store the egg salad in an airtight container in the refrigerator. If you’re ready to serve, spread butter on your slices of bread and assemble the sandwich just before enjoyment to keep the bread soft and prevent it from getting soggy. This way, you’ll enjoy the creamy goodness of the Japanese Egg Sandwich with minimal effort, perfect for a quick lunch or snack throughout the week! Japanese Egg Sandwich Recipe FAQs How do I choose the best eggs for the Japanese Egg Sandwich? Absolutely! For the best results, select large, organic eggs, like Pete and Gerry’s. Fresh eggs have a richer flavor and a creamier yolk, ensuring your egg salad is luscious and satisfying. If you can’t find organic, any quality eggs will do, but freshness is key. What’s the best way to store leftover Japanese Egg Sandwich? Very simple! Wrap the sandwich tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days. Just be sure to keep it chilled and away from strong odors, so it remains fresh and tasty. Can I freeze the Japanese Egg Sandwich for later? Yes, you can! To freeze, wrap each assembled sandwich individually in plastic wrap, then cover with aluminum foil to prevent freezer burn. They can be frozen for up to 1 month. When you’re ready to enjoy, thaw them in the refrigerator overnight for the best results. What if my egg salad turns out too dry or too wet? No worries! If it’s too dry, you can add a bit more mayonnaise or a teaspoon of milk to create the desired creaminess. If it’s too wet, try adding more mashed eggs or sprinkle in a bit of breadcrumbs to absorb excess moisture, adjusting until you achieve that perfect consistency. Is this recipe suitable for those with egg allergies or dietary restrictions? I recommend exploring alternatives for those with egg allergies. You could use a plant-based egg substitute for an egg-free version. Additionally, if you are looking to make a vegan option, using chickpeas and vegan mayo can create a delicious mock egg salad, maintaining the creaminess while being allergen-friendly. What’s the difference between using Japanese mayonnaise versus regular mayonnaise? Definitely worth noting! Japanese mayonnaise, such as Kewpie, is richer and has a slight umami taste due to its unique blend of ingredients. It creates a creamier and more flavorful egg salad compared to regular mayonnaise. If you’re looking for a truly authentic experience, I highly recommend using it! Savory Japanese Egg Sandwich: A Creamy Comfort Dish No ratings yet This delightful Japanese Egg Sandwich, or Tamago Sando, combines creamy egg salad with fluffy Japanese milk bread for a quick and customizable meal. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsCooling Time 2 minutes minsTotal Time 22 minutes mins Servings: 2 sandwichesCourse: BreakfastCuisine: JapaneseCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Egg Salad6 large Pete and Gerry’s Organic Eggs Substitution: Substitute with any high-quality eggs.1/4 teaspoon sugar No direct substitution needed.1/4 teaspoon salt Adjust according to preference, particularly after adding mayonnaise.1/4 teaspoon ground black pepper Adjust as needed for personal preference.1 to 2 teaspoons milk or plant milk (Optional) Can omit if using medium soft-boiled eggs.4 tablespoons Japanese mayonnaise Substitution: Substitute with American mayonnaise for a less authentic taste.For the Sandwich4 slices Japanese milk bread Substitution: Use high-quality white bread with a fine texture if unavailable.2 tablespoons unsalted butter, softened No direct substitution, though margarine could work.1 bunch Chives, sliced (for garnish) (Optional) Use green onions or omit completely. Equipment medium potslotted spoonMixing Bowlice water bowlknife Method Step-by-Step InstructionsPrepare Ice Bath: Begin by filling a large bowl with ice water; this will help chill the eggs quickly after boiling.Boil Eggs: In a medium pot, bring enough water to a rolling boil. Carefully lower the eggs into the boiling water. Cook for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.Cool Eggs: Transfer the eggs to the ice bath for about 2 minutes until lukewarm. Tap to crack the shells before peeling.Make Egg Salad: Mash the peeled eggs in a bowl. Add sugar, salt, black pepper, and mayonnaise. Mix well, adding milk if using hard-boiled eggs.Assemble Sandwich: Spread butter on one side of each slice of bread. Place egg salad on one slice, then top with another slice, butter side facing up.Serve or Store: Cut the sandwich in half or quarters for serving. Wrap tightly in plastic wrap to store in the fridge for up to 2 days. Nutrition Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 2mg NotesEnjoy homemade goodness with this quick and customizable Japanese Egg Sandwich. Perfect for lunchboxes and easy to store! Tried this recipe?Let us know how it was!
