Japanese Egg Sandwich

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Creamy, rich, and incredibly satisfying, this Japanese Egg Sandwich is made with fluffy milk bread and a smooth, flavorful egg filling. Also known as Tamago Sando, this popular Japanese sandwich is simple to make and perfect for breakfast, lunch, or a quick snack. Every bite is soft, savory, and packed with delicious egg flavor.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Lunch, Snack

Cuisine: Japanese

Keyword: easy sandwich recipe, egg salad sandwich, Japanese egg sandwich, milk bread sandwich, tamago sando

Cooking Method: No-Cook Assembly, Stovetop

Diet: Vegetarian

Servings:

Calories: 319kcal

Author: MelanieCooks.com

Ingredients

6 large eggs
1/4 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
4 tbsp Japanese mayonnaise
2 tsp milk optional
4 slices Japanese milk bread
2 tbsp unsalted butter softened
1 tbsp chives optional, chopped for garnish

Instructions

Bring a pot of water to a boil. Carefully add the eggs and cook for 7 minutes plus 1 minute resting time for jammy eggs, or 10 minutes for hard-boiled eggs.
Transfer eggs to an ice bath for 2 minutes, then peel while still slightly warm.
Place eggs in a bowl and mash with a fork into small pieces.
Add sugar, salt, pepper, mayonnaise, and milk if using. Mix until creamy and well combined.
Spread softened butter on one side of each slice of bread.
Divide the egg mixture between 2 slices of bread and top with remaining slices, buttered side down.
Gently press the sandwiches together and trim crusts if desired.
Cut each sandwich in half, garnish with chives if using, and serve.

Notes

For the creamiest filling, mash the eggs while they are still warm.
Milk bread gives the most authentic texture, but soft white bread works too.

Nutrition