There’s something incredibly satisfying about a simple, creamy egg salad sandwich, and the Japanese version, tamago sando, takes it to another level. It’s a classic you’ll find in every convenience store across Japan, with a velvety filling tucked between soft, crustless white bread (usually shokupan). The beauty of this sandwich lies in its simplicity and the rich, eggy flavor that shines through. It’s no wonder tamago sando has become a global favorite.
While shokupan is traditionally used, I’ve opted for brioche in this version. It’s just as soft, and its buttery sweetness complements the creamy egg filling perfectly. If you don’t have shokupan, brioche works great, especially if you’re making this for kids or just prefer a bit more richness in your bread.
The key to a great tamago sando is not just the bread, but also the mayonnaise. Japanese mayo, specifically Kewpie, is typically used because it has a creamier texture and a slight tang from the added rice vinegar. This extra depth of flavor makes the egg salad stand out. That said, if you don’t have Japanese mayo, regular mayo can work in a pinch, though the flavor profile will differ slightly.
For this recipe, I like to keep things minimal and use just three ingredients: eggs, mayo, and bread. With just these essentials, you’ll get a creamy, flavorful sandwich that’s both easy to make and irresistibly delicious.
The Process of Making Tamago Sando
Tamago sando might look basic, but there’s a little art to getting the eggs just right. You’ll want to boil your eggs carefully to achieve two textures: a soft, jammy center for the whole egg placed in the middle, and fully boiled eggs for the creamy salad filling. This contrast makes each bite of the sandwich a delightful mix of textures and flavors.
Start by boiling your eggs, making sure to add a splash of vinegar to the water to help with peeling later. I use 8 large eggs in total, boiling 5 until fully cooked and 3 just enough for that soft, jammy center. After boiling, the eggs are plunged into an ice bath to stop the cooking and make peeling easier.
The creamy filling is simple: just mash the yolks with mayonnaise and season with salt and pepper. Fold in the finely chopped egg whites, and you’ve got yourself a rich, creamy egg salad that pairs perfectly with the soft bread.
To assemble, spread your egg mixture generously on thick slices of brioche (or shokupan if you have it), leaving room in the center for the jammy whole egg. Wrap it all up in parchment paper for that perfect tamago sando experience.
Related: Melt-in-Your-Mouth Pulled Pork Sandwich Recipe
Ingredients:
- 8 large eggs
- ½ cup Japanese mayo (Kewpie recommended, or regular mayo as a substitute)
- Brioche or shokupan bread (6 thick slices)
- Salt and pepper to taste
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Instructions:
1. Bring a pot of water to a boil and add a splash of vinegar.
2. Carefully place 8 large eggs into the water. Boil 3 eggs for 6 minutes for a jammy yolk, then remove them to an ice bath.
3. Continue boiling the remaining 5 eggs for an additional 2-3 minutes until fully cooked. Place them in an ice bath to cool.
4. Peel all the eggs. Set aside the 3 jammy eggs. For the 5 fully boiled eggs, separate the yolks from the whites.
5. In a bowl, mash the egg yolks with ½ cup of mayo, and season with salt and pepper to taste. Finely chop the egg whites and fold them into the yolk mixture to create a creamy egg salad.
6. Spread the egg salad on two thick slices of brioche (or shokupan), leaving space in the center. Place a jammy egg in the middle and close the sandwich.
7. Wrap the sandwich in parchment paper for easy handling and cut it in half to serve.