Japanese Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan.
This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.
Easy Japanese Tamago Sandwich
This tamago sando recipe is simple to make at home! It's like your classic egg salad sandwich but in my opinion, more delicious. Why? The ultra creamy Japanese mayo, sugar, salt, black pepper simply elevates and balance the flavours in the egg salad. In addition, the mini brioche buns are such a delicious pairing because they are so soft. I also share a special technique to making the egg salad yellow and creamy. I will teach you how below.
What is a Japanese egg sandwich?
It's essentially a soft egg salad made with hard boiled eggs and Japanese mayo, sugar, salt and pepper sandwiched between two fluffy pieces of milk bread. This is very similar to the 711 tamago sando recipe which looks like this.
Why is Japanese egg sandwich so good?
The Japanese mayo and sugar help to make this sandwich extra creamy and delicious. When paired with soft bread, it’s like heaven in your mouth! This will be the best tamago sando recipe because it’s so easy with only several ingredients and it’s incredibly creamy!
Other recipes you may like!
If you enjoyed my tamago egg sando, you may like these other recipes:
What you’ll need
You will need the following tamago sando ingredients:
- white granulated sugar
- black pepper
- Japanese mayo
- Dried parsley
- mini brioche buns
- Vinegar, to make peeling easier
- salt, to prevent egg leakage (if cracked) while boiling
How to make Japanese Tamago Sando
Below are brief steps with visuals to show you how to make Japanese tamago sandwich. Please scroll down to the recipe card below to find full instructions and details.
Bring pot of water to boil. Optionally but recommend, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier. Boil your eggs for 13 minutes covered* (*not shown in video).
Once boiled, transfer to an ice bathe.
Crack and peel them.
Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.
Run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
Finely dice egg whites.
Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
Cut your brioche buns into half about 95% of the way.
Scoop an equal portion of your egg salad onto the bun.
Optional: Garnish with dried parsley. Enjoy!
Below are frequently asked questions about this egg sando recipe:
Where is tamago Sando from?
Tamago Sando originates from Japan.
Can I use normal bread for this egg salad sandwich?
Yes! My recommendation is opting for the soft fluffy kind as it really elevates the taste of the egg salad to the next level.
Where can I find brioche bread?
Any western grocer will have them in their bakery section. I'm using the mini versions.
Can I keep egg mayo overnight?
The egg salad can be stored in an airtight container and can last up to 3 days. Just store it separately from your bread. You can make these little sandwiches in advance, but I would really recommend consuming within the same day.
How long do you boil an egg for hard?
13 minutes to ensure a hard-boiled egg.
Can I add veggies to my Japanese Tamago Sando?
You may but it will weigh down the texture of the egg salad, so it may not be as fluffy. If you really want to, I suggest adding finely chopped scallions, celery and carrots
Well, I hope you give my Tamago Sando a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
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If you enjoyed my Japanese tamago sando recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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Creamy Japanese Tamago Sando
- Bring pot of water to boil. Optionally but recommended, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier.
- Boil your eggs for 13 minutes covered (not shown in video). Once boiled, transfer to an ice bathe. Crack and peel them.
- Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.
- Run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
- Finely dice egg whites.
- Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo.
- Mix with a spatula until creamy.
- Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley.