The Japanese Egg Sandwich, or Tamago Sando, is a testament to how a few simple ingredients can become something extraordinary when prepared with precision and care. This humble sandwich, found in convenience stores (konbini) across Japan, features a rich, velvety egg salad nestled between slices of ultra-soft, crustless milk bread. The result? A cloud-like, savory bite that’s equally comforting and elegant.

Tamago Sando has gained international acclaim thanks to its creamy filling, delicate texture, and beautifully clean presentation. Whether you're craving a light lunch, a picnic treat, or a quick grab-and-go breakfast, this sandwich brings the soft, fluffy magic of Japanese cuisine into your kitchen.

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🍞 Ingredients (U.S. Standard Measurements)

For the Egg Salad:

• 4 large eggs
• 2 tablespoons Japanese mayonnaise (e.g., Kewpie, preferred)
• 1 teaspoon Dijon mustard (optional)
• Salt and white pepper, to taste

For Assembly:

• 4 slices Japanese milk bread (shokupan) or other soft white sandwich bread
• Softened butter (optional, for spreading)

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👨‍🍳 Instructions – How to Make Tamago Sando

Step 1: Boil the Eggs

1. Place the eggs in a pot and cover with cold water.
2. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
3. Drain and transfer to an ice bath to cool completely, then peel.

Step 2: Make the Egg Salad

1. Separate the egg yolks and whites. Mash the yolks with a fork until very smooth.
2. Finely chop the egg whites and fold into the yolks.
3. Add Japanese mayo, Dijon mustard (if using), salt, and white pepper. Mix until smooth and creamy.

💡 Tip: For the most authentic texture, the filling should be slightly whipped and mousse-like — soft, but not runny.

Step 3: Assemble the Sandwich

1. (Optional) Lightly butter one side of each slice of bread for an extra layer of flavor.
2. Divide the egg salad evenly between two slices of bread.
3. Top with the remaining bread slices. Gently press down.
4. Trim off the crusts for that classic Tamago Sando look.
5. Cut each sandwich in half (or diagonally) to showcase the soft, creamy filling.

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📊 Nutrition Information (Per Sandwich, approx.)

• Calories: 310
• Carbohydrates: 25 g
• Protein: 12 g
• Fat: 18 g
• Fiber: 1 g
• Sodium: 420 mg

Values may vary based on bread and mayo used.

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🧠 Tips & Tricks

• Use Kewpie mayo for authentic flavor. It’s richer and slightly tangier than regular mayonnaise thanks to rice vinegar and egg yolks.
• For a fluffier filling, sieve or blend the yolks before combining with the chopped whites.
• Milk bread or brioche are ideal choices — they hold the egg salad beautifully without overpowering the texture.
• Want to get fancy? Add finely chopped chives, a touch of truffle oil, or a soft-boiled yolk center for visual flair.

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🧡 From Me to You: My Extra Touch

When I first made Tamago Sando at home, I was stunned by how something so simple could be so indulgent. It’s the perfect balance of comfort food and delicacy. For brunch parties or afternoon tea, I love serving mini Tamago Sandos cut into squares or triangles on a tiered platter, garnished with edible flowers or a dusting of paprika for color.

Pair it with a light green tea or a matcha latte for a full Japanese café-style experience at home!