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Authentic Japanese Tamago Sando (Fluffy Egg Salad Sandwich)

Two halves of a fluffy Tamago Sando Japanese Egg Sandwich stacked on a white plate.
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Make the classic Japanese Egg Sandwich, Tamago Sando, featuring a creamy, slightly sweet egg salad filling between soft white bread.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup Kewpie mayonnaise
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon rice vinegar
  • Pinch of salt
  • Pinch of white pepper
  • 4 slices soft white bread, preferably Shokupan
  • 1 teaspoon unsalted butter, for spreading

Instructions

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes for hard-boiled eggs.
  2. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs carefully.
  3. For the filling, separate the yolks and whites. Place the yolks in a medium bowl and mash them thoroughly with a fork until smooth.
  4. Finely chop the egg whites. Set aside.
  5. Add the Kewpie mayonnaise, softened butter, sugar, Dijon mustard, rice vinegar, salt, and white pepper to the mashed yolks. Mix until the dressing is completely smooth and creamy.
  6. Gently fold the chopped egg whites into the yolk mixture. Mix just enough to combine; avoid overmixing to keep some texture.
  7. Lightly spread a thin layer of softened butter on one side of each slice of bread. This prevents sogginess.
  8. Spread the egg salad mixture evenly over the unbuttered side of two slices of bread. Top with the remaining two slices of bread, butter-side up.
  9. Wrap the sandwiches tightly in plastic wrap. Press down gently to compact the filling. Refrigerate for at least 30 minutes.
  10. Before serving, use a sharp, serrated knife to carefully trim the crusts off all four sides of the sandwich.
  11. Cut each sandwich in half diagonally or straight across. Serve immediately.

Notes

  • For the fluffiest texture, use fresh, high-quality eggs.
  • If you do not have Shokupan, use the softest white sandwich bread available.
  • Adjust the sugar slightly based on your preference for sweetness.

Nutrition

Find it online: https://spoonfulsnap.com/tamago-sando-japanese-egg-sandwich-recipe/