Tamago Sando (Japanese Egg Sandwich) 

Tamago Sando is a pristine, ultra-creamy Japanese egg sandwich featuring a delicate egg salad tucked between two slices of soft, buttery milk bread. The eggs are simply seasoned with sugar, salt, a bit of milk, and rich Japanese (Kewpie) mayonnaise, creating a silky, rich filling. Traditionally crustless and gently buttered, each sandwich is trimmed into neat rectangles for a refined simplicity. Light yet satisfying, it's a popular grab-and-go snack in Japan and beloved worldwide for its tender texture and balanced flavor. Ready in just 15 minutes, it's perfect for breakfast, lunch, or a chic snack. 

Ingredients

For the Egg Salad Filling:
3 large hard‑boiled eggs, peeled and mashed
¼ tsp sugar
¼ tsp salt
⅛ tsp black pepper
2–4 tsp milk (optional, for creaminess)
2 Tbsp Kewpie mayonnaise

For the Sandwich Assembly:
4 slices Japanese milk bread (soft shokupan)
2 tsp unsalted butter, softened (for spreading on bread)
Optional: sliced chives for garnish

1. Hard-boil the eggs for 10 minutes, then cool in ice water and peel. Mash until crumbly.
   
   

2. Add sugar, salt, pepper, milk (if using), and mayonnaise. Mix until smooth and creamy. Taste and adjust seasoning.
   
   

3. Lightly butter each slice of milk bread.
   
   

4. Spread the egg salad evenly on two slices, then top with the remaining bread slices.
   
   

5. Trim crusts for clean edges and cut each sandwich into halves or rectangles. Garnish with sliced chives if desired.
   
   

Nutrients

Calories: ~373 kcal
Carbohydrates: ~21 g
Protein: ~12 g
Fat: ~25 g (Saturated ~8 g, Monounsaturated & Polyunsaturated included)
Fiber: ~0 g
Sugar: ~6.5 g
Sodium: ~591 mg
Vitamin A: (≈10% DV)
Vitamin C: ~0 mg
Calcium: (≈25% DV) (~50 mg)
Iron: (≈15% DV) (~2 mg)