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Japanese Egg Sandwich Recipe

Japanese Egg Sandwich (Tamago Sando) – Soft, Creamy & Irresistibly Simple

The Japanese Egg Sandwich, or Tamago Sando, is a beloved classic found in every Japanese convenience store. Made with fluffy boiled eggs mixed into a creamy, rich filling and tucked between slices of soft milk bread (shokupan), it’s delicate, comforting, and incredibly satisfying. Perfect for breakfast, lunch, or a quick snack — this sandwich proves that simplicity can be pure perfection.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 sandwich
Course: Breakfast, lunch, Snack
Cuisine: Japanese
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 3 tablespoons Japanese mayonnaise like Kewpie
  • ½ teaspoon Dijon or yellow mustard optional
  • Salt and black pepper to taste
  • 4 slices Japanese milk bread shokupan or soft white bread
  • Butter softened (optional, for spreading)

Equipment

  • Saucepan
  • Mixing bowl
  • Fork or potato masher
  • Knife

Method
 

  1. Boil the Eggs – Place eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes. Transfer to ice water and let cool for 5 minutes.
  2. Peel and Mash – Peel the eggs and separate 2 yolks (set aside for garnish if desired). Roughly mash the remaining eggs in a bowl.
  3. Make the Filling – Add Kewpie mayo, mustard (if using), salt, and pepper to the mashed eggs. Mix until creamy but still slightly chunky. Adjust seasoning to taste.
  4. Assemble the Sandwich – Lightly butter the bread (optional). Spoon the egg mixture evenly between two slices. Top with the second slice of bread.
  5. Trim and Slice – Trim off the crusts for that signature Japanese look. Slice the sandwich diagonally or into halves.
  6. Serve – Enjoy immediately or chill for 10–15 minutes for a refreshing, café-style texture.

Notes

Use Kewpie mayo for authentic flavor — it’s tangier and creamier than regular mayo.
Add a touch of sugar or cream for a softer, custard-like filling.
You can make a 7-Eleven–style version by using finely mashed eggs and spreading a bit of mayo on the outside edges before slicing.
Store in the fridge (wrapped) up to 1 day — best served cold or room temp.