Japanese Egg Salad Sandwich (Tamago Sando) Recipe - Creamy, Fluffy, and Delicious!

Discover how to make the classic Japanese Egg Salad Sandwich, also known as Tamago Sando! This easy-to-follow recipe features fluffy eggs, creamy Japanese mayo, and soft milk bread for the ultimate sandwich experience. Perfect for lunch, a quick snack, or a picnic. Learn how to make it at home with step-by-step instructions, tips, and variations.

Unique Flavor Profile: The Japanese Egg Salad Sandwich (Tamago Sando) stands out because of its use of Japanese mayonnaise, like Kewpie, which adds a tangy, umami-rich flavor and a creamy texture that sets it apart from typical egg salad sandwiches.

Pillowy Soft Bread: Traditionally made with Japanese milk bread (Shokupan), this sandwich is incredibly soft and fluffy, creating a perfect contrast to the creamy egg salad filling and offering a melt-in-your-mouth experience.

FAQs

What is a Tamago Sando?
A Tamago Sando is a Japanese egg salad sandwich made with soft, fluffy bread, creamy egg salad, and often Japanese mayonnaise, giving it a unique flavor.
Can I use regular mayonnaise instead of Japanese mayo?
Yes, you can use regular mayonnaise, but Japanese mayo (like Kewpie) has a distinct tangy flavor and creaminess that elevates the taste.
What kind of bread is best for this sandwich?
Japanese milk bread (Shokupan) is the best choice due to its soft, pillowy texture. However, any soft white bread will work.
Can I add other ingredients to the egg salad?
Absolutely! You can add chopped chives, green onions, or even a bit of mustard for an extra kick.
How long will the egg salad last in the refrigerator?
The egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make the sandwich ahead of time?
Yes, but for the best texture, assemble the sandwich just before serving to prevent the bread from becoming soggy.
What can I use instead of sugar in the recipe?
You can substitute sugar with a small amount of honey or omit it if you prefer a less sweet taste.
Is there a way to make this sandwich healthier?
You can use whole grain bread, light mayo, and reduce the amount of butter to make the sandwich healthier.
Can I add vegetables to the sandwich?
Yes! Adding lettuce, cucumber slices, or even tomatoes can add freshness and crunch to the sandwich.
Why do I need to add milk to the egg salad?
Milk adds creaminess and helps blend the flavors together, making the egg salad smoother.
Is it necessary to remove the bread crusts?
No, it's optional. Removing the crusts is traditional in Japan, but you can leave them on if you like.
What can I serve with Tamago Sando?
Serve it with a side of pickles, potato chips, or a simple green salad for a complete meal.
Can I use low-fat or vegan mayonnaise?
Yes, low-fat or vegan mayo can be used as a substitute if you have dietary restrictions.
Can I toast the bread for this recipe?
Toasting the bread isn't traditional for Tamago Sando, but if you prefer a crispy texture, go ahead!
What can I use if I don’t have an ice bath to cool the eggs?
If you don't have ice, simply run cold water over the boiled eggs for a few minutes to cool them quickly.

Make it

Japanese Egg Salad Sandwich (Tamago Sando)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 sandwiches

Ingredients:

3 large eggs
1/4 teaspoon salt
Freshly ground black pepper, to taste
1/4 teaspoon sugar
2 teaspoons milk
2 tablespoons Japanese mayonnaise (e.g., Kewpie)
4 slices of Japanese milk bread (or any soft white bread)
Salted butter, softened (for spreading)

Instructions:

Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, let the eggs cook for 10 minutes.
- After 10 minutes, transfer the eggs to an ice bath to stop the cooking process. Allow them to cool completely.
Prepare the Egg Salad:
- Peel the cooled eggs and place them in a bowl. Use a fork to mash the eggs into small, chunky pieces.
- Season the mashed eggs with salt, freshly ground black pepper, and sugar. Add the milk and Japanese mayonnaise, then mix until everything is well combined and creamy.
Assemble the Sandwich:
- Spread a thin layer of softened salted butter on all four slices of bread. This helps prevent the bread from getting soggy and adds a rich flavor.
- Evenly distribute the egg salad mixture on two slices of bread. Place the remaining slices on top to form two sandwiches.
- For an authentic Japanese touch, use a sharp knife to cut off the crusts. Then, slice each sandwich in half.
Serve and Enjoy:
- Your Japanese Egg Salad Sandwiches are ready to be devoured! Serve them immediately and enjoy a taste of Japan at home.

Nutrition Facts (Per Sandwich):

Calories: 350
Protein: 12g
Carbohydrates: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 220mg
Sodium: 540mg
Fiber: 1g
Sugar: 4g

Notes:

For a more authentic flavor, use Japanese milk bread (Shokupan), which is soft and fluffy.
Japanese mayonnaise (like Kewpie) is creamier and tangier than regular mayo, making it a key ingredient for this recipe.
Feel free to add extras like lettuce, cucumber slices, or even a sprinkle of furikake for added flavor and texture!

Enjoy this delicious Japanese Egg Salad Sandwich!

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