Tamago Sando - Japanese Egg Salad Sandwich on a plate along with salad.

Japanese Egg Sandwich (Tamago Sando)

Course: Main Course
Cuisine: Japanese
Keyword: egg sandwich, sandwich
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 2
Author: Nami

Egg salad tucked between slices of white bread, Japanese egg sandwich (Tamago Sando) is a grab-and-go snack you can find in every convenience store in Japan. The filling is creamy and bursting with a rich egg yolk flavor and the bread is soft and pillowy. 



  • 3 large eggs
  • 4 slices Shokupan (Japanese pullman loaf bread)
  • salted butter


  • ¼ tsp sugar
  • ¼ tsp kosher/sea salt (use half for table salt)
  • Freshly ground black pepper
  • 2 tsp milk
  • 2 Tbsp Japanese mayonnaise


  1. Gather all the ingredients.
    Tamago Sando Ingredients

To Make Egg Salad

  1. Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil on medium heat and once boiling, cook for 12 minutes.
    Tamago Sando 1
  2. Once finish cooking, transfer the eggs to iced water to stop cooking. Let cool completely and peel the egg shells.

    Tamago Sando 2
  3. Transfer the peeled eggs in a bowl and mash with a fork. Try to mash egg whites into small, same-size pieces.
    Tamago Sando 3
  4. Add ¼ tsp sugar and ¼ tsp salt.
    Tamago Sando 4
  5. Add freshly ground black pepper and 2 tsp milk. Taste and add more salt and pepper if needed.
    Tamago Sando 5
  6. Add 2 Tbsp mayonnaise and mix very well.
    Tamago Sando 6

To Assemble Tamago Sando

  1. Spread the butter on both sides of bread and evenly distribute the egg salad on one side of the bread.

    Tamago Sando 7
  2. Put the other slice of bread on top and place the sandwich between two plates. Set aside for 5 minutes.
    Tamago Sando 8
  3. Cut all sides of crusts off the bread.

    Tamago Sando 9
  4. Cut the sandwich in half and ready to serve.
    Tamago Sando 10

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.