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–+ servings

Tamago Sando (Japanese Egg Sandwich) Better Than Konbini

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

  • 4 eggs
  • ¼ tsp salt
  • ⅛ tsp ground black pepper freshly ground if possible
  • 4 tbsp Japanese mayonnaise
  • 1 tsp honey
  • 8 slices white bread preferably Japanese style shokupan
  • ½ tbsp butter room temperature, unsalted preferred
  • 1 tsp Japanese mustard (karashi) can substitute smooth Dijon in smaller amount

Instructions 

  • Bring a pot of water to a boil and add 4 eggs. Boil for 10 minutes.
    4 eggs boiling in a saucepan
  • 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.
    drying peeled egg with kitchen paper
  • Add ¼ tsp salt and ⅛ tsp ground black pepper, then mash the eggs with a wooden spatula until evenly crumbled.
    crushing boiled eggs with a wooden spatula in a mixing bowl
  • Add 4 tbsp Japanese mayonnaise and 1 tsp honey, mix until combined.
    crushed boiled egg mixed with Japanese mayonnaise and seasonings
  • Take 8 slices white bread and trim the crusts (optional). Spread butter on one side and Japanese karashi mustard on the other.
    one piece of buttered bread and one piece with karashi mustard on a wooden chopping board
  • Spread the egg filling on one side of bread.
    one piece of buttered bread topped with egg mayo filling next to a slice with karashi mustard
  • 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.)
    two complete tamago sando (Japanese egg mayo sandwiches) on a wooden chopping board
  • Enjoy!

Notes

  • Use high-quality eggs for vibrant yolks that create the signature rich flavor and color.
  • If possible, use Japanese mayonnaise (Kewpie-style) for authentic flavor. I have a recipe for homemade Japanese mayo.
  • Spread butter on bread as a moisture barrier to prevent sogginess.
  • If you're looking for picture-perfect, chill assembled sandwich wrapped in plastic wrap for 15 minutes before cutting.
  • For a lazy version, toast bread instead of using butter or make an open-faced sandwich to avoid cutting challenges.
  • Store tamago sando in the refrigerator for up to one day, wrapped tightly in plastic wrap. Filling alone keeps 2-3 days in a sealed container. Not recommended for room temperature or freezer storage.