What is Tamago Sando?
Tamago Sando (卵サンド) is a popular Japanese sandwich that has an egg as the main filling. Although egg sandwiches are found in many countries, they’ve been exceptionally popular in Japan. You can find them in bakeries, supermarkets, and convenience stores all over Japan.
The classic Japanese egg sandwich consists of boiled eggs mixed with mayonnaise. However, many variations of this sandwich exist, including Japanese rolled omelet sandwiches, half-boiled egg sandwiches, and other unique varieties.
This sandwich is a timeless classic that has remained popular for decades and decades. You’ll even see long lines of people waiting to buy them at popular shops in Tokyo.
How I Developed This Recipe
I stuck with the classic combination of hard-boiled eggs and mayonnaise for my Tamago Sando recipe, but I added a twist.
I added honey for a little sweetness and Japanese mustard for a subtle kick. This mix of flavors takes the traditional egg sandwich to the next level, making it a tasty lunch option.
I recommend giving this recipe a try for a classic egg sandwich with a twist!
Ingredients & Substitution Ideas
- Eggs: You can use medium, large, or XL ones based on your availability.
- Salt & Black Pepper: A subtle seasoning base for the eggs helps the flavors shine.
- Slices of Loaf Bread: Soft white sandwich bread works best for this recipe. If you’re interested in making the Japanese version, check out our shokupan recipe for guidance.
- Honey: Any regular honey you usually use is fine. It adds a nice touch of sweetness.
- Japanese Mayonnaise: Japanese-style mayonnaise like Kewpie is the ideal choice for its unique flavor, but other types of mayonnaise will also work well.
- Karashi (Japanese Mustard): Smooth Dijon mustard is a good substitute if unavailable.
- Unsalted Butter: This is a better option to control the overall saltiness.
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Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Tamago Sando at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Start by boiling enough water in a pot to submerge the eggs completely.
Once the water is boiling, gently add the eggs and boil them for 10 minutes. This timing is perfect for getting the right consistency for our egg mixture.
While you wait for the eggs, take the butter out of the refrigerator and leave it on the counter to come to room temperature.
After the eggs have boiled for 10 minutes, transfer them to a bowl of cold water. Peel off the shells and then pat them dry with kitchen paper to remove any excess water.
Place the boiled eggs in a bowl, add a pinch of salt and pepper, and start mashing them with a spatula.
Once the egg whites are finely mashed, mix in mayonnaise and honey.
Keep mixing for several minutes until the mixture becomes sticky and well combined.
Now, take two slices of bread and cut off the crusts (optional).
A little note: I cut off the crusts for the photo, but leaving the crusts on is totally fine. If you remove the crusts, you can blend them to make homemade panko breadcrumbs.
Spread butter on one side, and mustard on the other side.
Finally, spread the egg mixture over one of the bread slices.
Close the sandwich with the other slice, and your delicious Japanese-style egg sandwich is ready to enjoy!
Tips for Clean Cuts
Tamago sando contains a wet filling that can make it difficult to get a clean cut. Here are a few tips to help improve presentation:
- Chill the filling: If you have time, chill the filling for a little while to make it more stable.
- Wrap and chill the whole sandwich: Again, if time permits, you can chill the assembled sandwich for 20 minutes to stabilize the filling and make it easier to cut. If you use this method, make sure to wrap it with plastic wrap to stop the bread from drying out.
- Use a serrated bread knife: This will allow you to cut the sandwich in a sawing motion so that you don’t squash the bread and push the filling out.
- Wipe the knife between each cut: Wipe away any filling on the blade of the knife before you make each cut, this will ensure clean cuts every time!
How to Store
Once assembled, Tamago Sando is best chilled and eaten the same day. If serving in a lunchbox or bento, store it with an icepack to keep it cool and eat it within a few hours.
The filling can be kept in a sealed container in the refrigerator for 2-3 days for convenient sandwich-making in the morning.
Storage Summary
Room temperature – Not recommended.
Refrigerated – Assembled (several hours) Filling only (2-3 days)
Frozen – Not recommended.
I hope you enjoy this Tamago Sando recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Quick Lunch Recipes
Tamago Sando (Japanese-Style Egg Sandwich)
Ingredients
- 4 egg
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 5 tbsp Japanese style mayonnaise
- 1 tsp honey
- 4 slices white bread
- ½ tbsp unsalted butter softened
- 1 tsp Japanese mustard (karashi) (karashi)
Instructions
- Bring a pot of water to a boil and add 4 egg. Boil for 10 minutes.
- Once 10 minutes are up, transfer the eggs to a bowl of cold water and peel. Dry with kitchen paper and place them in a mixing bowl.
- Add ¼ tsp salt and ⅛ tsp ground black pepper, then mash the eggs with a wooden spatula until evenly crumbled.
- Add 5 tbsp Japanese style mayonnaise and 1 tsp honey, mix until combined.
- Take 4 slices white bread and trim the crusts (optional). Spread butter on one side and Japanese karashi mustard on the other.
- Spread the egg filling on one side of bread.
- Close the sandwich with the other slice and cut in half or thirds. (Optional tip: Wrap the sandwiches with plastic wrap and refrigerate to stabilize the filling and make it easier to cut.)
- Enjoy!
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