Japanese Egg Salad Sandwich

Tamago sando Japanese egg sandwich

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Fluffy Japanese milk bread filled with creamy egg salad and a soft boiled egg, this is the only way you should be making your egg sandwiches!


  • 4 slices of Shokupan, aka Japanese milk bread
  • 6 large eggs, to be hard-boiled
  • 2 large eggs, to be soft-boiled (optional)
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 cup Kewpie mayo, aka Japanese mayonnaise
  • 1/4 cup spring onion or chives, finely chopped


  1. Prepare two bowls of iced water
  2. Bring a medium pot of water to a boil and put in all 8 eggs
  3. Reduce the heat to a simmer and boil the eggs for 7 minutes
  4. Remove two eggs with a slotted spoon and place them in an ice bath
  5. Boil the rest of the eggs for 3 more minutes, then remove the eggs with a slotted spoon and place them in the other ice bath
  6. Peel the eggs, making sure you keep the soft-boiled and hard-boiled eggs separate
  7. Separate the egg yolks and whites of the hard-boiled eggs
  8. Put the egg whites on a chopping board and roughly chop
  9. Put the egg yolks in a large mixing bowl and mash them with a fork
  10. Add the sugar, salt, and mayo, and mix until smooth
  11. Add the egg whites and spring onion, then mix until well combined
  12. Cut the crusts off the bread
  13. Place two slices of bread down and divide the egg mixture between the two, leaving a little egg mixture
  14. Place the soft-boiled egg in the center of each and cover with the remaining egg mixture
  15. Top with the two remaining slices of bread
  16. Wrap the sandwiches in baking paper, or simply slice and serve

Keywords: sandwich, tamago sando, egg sandwich, egg salad, japanese, asian, lunch

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