Description
Tamago Sando is Japan’s beloved creamy egg sandwich, made with fluffy egg salad tucked between soft bread or brioche buns. The secret lies in sieved egg yolks combined with mayonnaise for a velvety texture that melts in your mouth. Elegant yet simple, this sandwich is perfect for a quick snack, light lunch, or picnic favorite.
Ingredients
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6 mini brioche buns or 12 slices white bread
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6 large eggs
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⅓ cup (80 ml) Japanese mayo (or regular mayo)
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¼ tsp (1.5 g) salt
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½ tsp (2.5 g) white sugar
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⅛ tsp (0.5 g) black pepper
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1 tsp (1 g) dried parsley, optional
Optional for easier peeling:
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1 tbsp (15 ml) white vinegar
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½ tsp (3 g) salt
Instructions
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Boil eggs: Bring a pot of water to a boil. Add vinegar and salt if desired. Lower eggs gently and boil for 13 minutes.
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Cool and peel: Transfer eggs to an ice bath. Let cool, then peel.
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Separate yolks and whites: Slice eggs. Place yolks in one bowl, whites in another. Push yolks through a sieve for fluffiness. Chop whites finely.
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Mix filling: Combine yolks, whites, mayo, salt, sugar, and pepper. Stir until creamy.
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Assemble: Slice brioche buns almost through (or use sandwich bread). Fill evenly with egg salad. Garnish with parsley if desired.
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Serve: Best enjoyed fresh.
Notes
Use Japanese mayo (like Kewpie) for extra richness and umami.
Sieving yolks creates the signature light, fluffy texture.
Soft milk bread or brioche works best for authenticity and a melt-in-mouth bite.
Filling can be made ahead (store 2 days), but assemble sandwiches fresh before serving.
Not freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack / Light Lunch
- Method: Boiled + Mixed Filling
- Cuisine: Japanese