Description
Japanese Egg Salad Sandwiches (Tamago Sando) are soft, creamy, and comforting sandwiches made with pillowy milk bread and a silky egg salad filling enriched with Kewpie mayonnaise. Optional soft-boiled yolk centers elevate them from simple lunch to café-worthy indulgence.
Ingredients
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8 slices shokupan (Japanese milk bread) or other soft white bread
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6 large hard-boiled eggs, peeled
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6 tablespoons Kewpie mayonnaise
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Salt and pepper, to taste
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2 scallions, thinly sliced (optional)
Instructions
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Trim crusts from bread slices for a soft, uniform texture.
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Place boiled eggs and Kewpie mayonnaise in a food processor. Pulse until smooth and creamy, or leave slightly chunky if preferred.
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Season with salt, pepper, and scallions (if using). Stir well.
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Spread egg salad evenly on 4 slices of bread. Optionally place half a soft-boiled egg in the center for an authentic konbini-style surprise.
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Top with remaining bread slices, gently press, and cut in half before serving.
Notes
Kewpie mayo gives authentic flavor; substitute with regular mayo + rice vinegar + sugar if unavailable.
Shokupan or soft white bread ensures a pillowy bite.
Add-ins like scallions or a touch of wasabi can add variety.
Best served fresh; wrap and refrigerate up to 24 hours if needed.
Don’t freeze—texture won’t hold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: No-cook / Assembly
- Cuisine: Japanese