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Japanese Egg Sandwich

Japanese Egg Sandwich

Learn how to make a creamy Japanese Egg Sandwich with fluffy eggs, Kewpie mayo, and soft milk bread. An easy Tamago Sando recipe ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For the Egg Filling
  • 6 large eggs
  • ¼ cup Japanese mayonnaise Kewpie preferred
  • 1 teaspoon Dijon mustard optional
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon milk or heavy cream
  • 1 tablespoon finely chopped chives or green onions
  • For the Sandwich
  • 8 slices Japanese milk bread or soft white sandwich bread
  • 2 tablespoons softened butter
  • Optional Garnish
  • Paprika
  • Extra chopped chives

Method
 

  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring the water to a boil, then reduce to a gentle simmer and cook for 10 minutes.
  3. Transfer the eggs to an ice bath and let them cool completely before peeling.
  4. Separate two of the yolks from the whites.
  5. Mash the two yolks into a smooth paste with the mayonnaise, mustard, sugar, milk, salt, and pepper.
  6. Roughly chop the remaining eggs, including the extra yolks, and gently fold them into the creamy mixture.
  7. Stir in the chopped chives.
  8. Lightly butter one side of each slice of bread.
  9. Spread a generous amount of egg salad onto four slices.
  10. Top with the remaining bread slices, buttered side facing the filling.
  11. Trim the crusts if desired.
  12. Cut each sandwich in half or into triangles and serve immediately.

Notes

  • Slightly undercook the eggs by 30 seconds if you prefer an extra creamy filling.
  • Kewpie mayonnaise gives the most authentic Japanese flavor.
  • Mash a few yolks separately for a smoother texture.
  • Chill the filling for 15 minutes before assembling if time allows.
  • Use the softest bread possible for the classic texture.