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Soft, creamy, and so satisfying! This classic Japanese tamago sando is hard to resist. Perfect for a simple breakfast or a bento lunch.

Looking for more egg sandwich recipes? Try my whole egg tamago sando or omelet sandwich!

Recipe Ingredients

You’ll need the following ingredients to make this egg sandwich:

Eggs: To make peeling easier, try using eggs that aren’t super fresh.
Bread: Soft, fluffy white bread works best, but whole wheat is also a good option.
Mayonnaise: Japanese mayonnaise (like Kewpie) gives it a rich, creamy flavor.
Yogurt: Use plain, unsweetened yogurt. It adds a light, refreshing touch.
Vinegar: This recipe uses rice vinegar, which adds a gentle acidity. Lemon juice works as a substitute too.
Mustard: Spread on the bread to add a tangy flavor. Dijon mustard works best for its smooth, balanced taste.

How To Make Tamago Sando: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Boil the eggs for 10 minutes.

Peel and mash the eggs.

Mix with mayonnaise, yogurt, vinegar, salt, and pepper.

Spread mustard and mayonnaise on the bread.

Add the egg salad to one slice.

Top with another slice of bread.

Slice the sandwich in half and enjoy!

Adjust the mayo to your taste. Add more for extra creaminess or less for a lighter feel.
For cleaner slices, wrap the sandwich in plastic wrap before cutting, then slice through the wrap to help it hold its shape.
And for that classic Japanese convenience store look, trim the edges!

To complement this tamago sando, I recommend serving it with tomato and cucumber salad and simple wakame and lettuce soup!

Want more Japanese Plant-Based Ideas?

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Cook: 15

Total: 15

Servings:

Author: Juri Austin

Soft, creamy, and so satisfying! This classic Japanese tamago sando is hard to resist. Perfect for a simple breakfast or a bento lunch.

Boil the eggs: Place the eggs in a saucepan and add enough water to cover them. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Transfer to an ice bath.
Make the egg salad: Peel the eggs and mash them in a bowl with a fork or masher. Add mayonnaise, yogurt, vinegar, salt, and pepper, then mix well.
Assemble the sandwich: Spread mustard and mayonnaise on the bread. Add the egg salad, then top with another slice of bread and gently press.
Serve: Slice in half and enjoy!

Adjust the mayo to your taste. Add more for extra creaminess or less for a lighter feel.
For cleaner slices, wrap the sandwich in plastic wrap before cutting, then slice through the wrap to help it hold its shape.
And for that classic Japanese convenience store look, trim the edges!