Japanese Egg Sandwich

The Japanese Egg Sandwich, or Tamago Sando, is a beloved snack found in virtually every convenience store in Japan. With a creamy egg salad filling tucked between slices of ultra-soft, crustless Japanese milk bread (shokupan), this sandwich is all about simplicity, comfort, and unbeatable texture. Light, fluffy, and subtly rich, it’s the kind of sandwich that turns a humble egg into something extraordinary.

Why You’ll Love This Recipe

• Uses only a handful of everyday ingredients

• Creamy, fluffy texture that melts in your mouth

• Kid-friendly and adult-approved

• A great make-ahead lunch or snack

• Customizable to your preferred richness or seasoning

• No need for fancy techniques or tools

• Elegant yet comforting

• Inspired by the iconic 7-Eleven sandwiches in Japan

• Travels well — great for lunch boxes

• Can be prepped in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs

• Japanese Kewpie mayonnaise

• Milk

• Sugar

• Salt

• Black pepper

• Shokupan (Japanese milk bread) or soft white bread

• Salted butter

Directions

1. Boil the eggs:

   • Place the eggs in a saucepan, cover with water, and bring to a boil over medium heat.

   • Once boiling, cook for 12 minutes.

   • Transfer the eggs to an ice bath and let cool completely.

2. Make the egg filling:

   • Peel the eggs and mash them in a bowl with a fork until the whites are finely broken down.

   • Add sugar, salt, black pepper, and milk.

   • Stir in Japanese mayonnaise until the mixture is creamy and smooth.

   • Taste and adjust seasoning if needed.

3. Assemble the sandwiches:

   • Spread salted butter on one side of each bread slice.

   • Spread the egg mixture evenly over one slice, then top with another slice, buttered side down.

   • Press the sandwiches lightly between two plates and let rest for 5 minutes.

4. Trim and serve:

   • Cut off the crusts for the traditional sando look (optional).

   • Slice in half and serve immediately.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Resting time: 5 minutes
Total time: 30 minutes

Variations

• No Kewpie? Substitute with American mayo, but add a tiny splash of rice vinegar and a touch of sugar for a closer flavor.

• Brioche bread or thick soft white bread works if you can’t find shokupan.

• Add-ins: Try a pinch of curry powder, wasabi, or even togarashi for a modern twist.

• Make it spicy: Add a dash of hot sauce or Japanese mustard.

• Healthier option: Use Greek yogurt instead of mayonnaise (though it will change the flavor).

• Make it fancy: Add chopped fresh herbs like chives or parsley.

• Extra creamy: Mix in a small amount of cream cheese.

• For texture: Add finely chopped cooked egg whites only, keeping yolks smooth for contrast.

• Mini party sandwiches: Cut into quarters or triangles for appetizers.

• Vegan version: Use plant-based mayo and tofu scramble.

Storage/Reheating

Store: Keep in an airtight container in the refrigerator for up to 2 days. Wrap in plastic to prevent drying out.

Do not freeze. The creamy filling and soft bread texture do not freeze well.

Reheat: Not recommended — this sandwich is best enjoyed cold or at room temperature.

FAQs

Can I make Tamago Sando ahead of time?

Yes. You can prepare the filling and assemble the sandwich a few hours ahead. Store tightly wrapped in plastic wrap in the fridge until ready to eat.

What is the best bread to use?

Shokupan (Japanese milk bread) is ideal. If unavailable, use soft, fluffy white bread or brioche.

What makes Japanese mayonnaise different?

Japanese mayo (like Kewpie) is made with egg yolks only and a touch of MSG, making it richer, tangier, and creamier than regular mayo.

Why is the sandwich so creamy?

The milk and mayo make the filling extra smooth. For less creaminess, reduce the milk or add more egg whites.

Can I add vegetables?

Traditionally, no. But you can add finely chopped cucumbers, lettuce, or microgreens if desired.

How do I make it taste like the 7-Eleven sandwich?

Use Kewpie mayo, soft shokupan, and a tiny pinch of sugar for subtle sweetness. Chill it before serving for the authentic texture.

Do I need to butter the bread?

Yes! The butter acts as a barrier to keep the bread from getting soggy and adds extra richness.

Can I use American mayo?

Yes, but it won’t taste exactly the same. You can mimic the flavor by adding a bit of vinegar and sugar.

What’s the best way to mash the eggs?

A fork works great, or use a pastry blender for a consistent texture.

Can I serve this sandwich warm?

It’s meant to be served cold or room temperature. Heating it may cause the filling to separate or become greasy.

Conclusion

The Japanese Egg Sandwich (Tamago Sando) is a celebration of simplicity, flavor, and texture. Creamy, savory, and subtly sweet, this sandwich showcases how a few well-chosen ingredients can come together to create something unforgettable. Whether you’re craving a nostalgic taste of Japan or just need an easy, satisfying lunch, this recipe is sure to hit the spot.