Tamago Sando is a creamy, fluffy egg salad sandwich that melts in your mouth with every bite.
Made with soft milk bread and seasoned with Kewpie mayo, this Japanese breakfast classic is light, rich, and incredibly satisfying—perfect for mornings or snack time.
To make it, hard-boil 6 eggs (plus 1 soft-boiled for the center if you like). Once cooled, separate yolks and whites—mash the yolks, dice the whites. Mix them with 2 tbsp finely diced onion, 4 tbsp Kewpie mayo, ½ tsp sugar, ¼ tsp salt, and a pinch of pepper. Butter your shokupan (milk bread), fill generously with the egg salad, and place the soft-boiled egg in the center if desired.
Sandwich it, slice in half—and enjoy the softest, richest egg sandwich you’ve ever had!
Watch the full video below to see exactly how it's done!
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