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🥚✨ Japanese Egg Sandwich (Tamago Sando) – Fluffy, Creamy & Irresistible!

This Japanese Egg Sandwich (Tamago Sando) is a convenience store icon turned gourmet—featuring cloud-like eggs, tangy Japanese mayo, and buttery milk bread. Perfect for picnics, bento boxes, or a quick breakfast, it’s a 5-minute masterpiece that’s both comforting and elegant.

Why You’ll Love It:
✔️ Ultra-creamy filling with a secret ingredient (no mayo gloop!)
✔️ Authentic Japanese flavors – Kewpie mayo & shokupan bread
✔️ No-cook option – uses hard-boiled eggs
✔️ Kid-friendly & customizable (add bacon or avocado)

Foodie who fits in jeans? 👖 My secret!

🛒 Ingredients

For the Egg Filling:

  • 4 large eggs (soft or hard-boiled)
  • 3 tbsp Kewpie mayo (or regular mayo + ½ tsp rice vinegar)
  • 1 tsp Dijon mustard
  • ½ tsp sugar (or honey)
  • ¼ tsp salt
  • Black pepper, to taste

For Assembly:

  • 4 slices Japanese milk bread (shokupan) or brioche
  • 1 tbsp unsalted butter, softened
  • Optional Add-ins:
    • 1 slice ham, thinly sliced
    • ¼ avocado, mashed
    • Sriracha for spice

👩‍🍳 Step-by-Step Instructions

1️⃣ Cook Eggs (10 mins)

  1. Soft-boil eggs:
    • Bring water to boil, gently add eggs, cook 6-7 mins for jammy yolks.
    • Immediately plunge into ice water to stop cooking.
  2. Peel eggs under cold running water for smooth shells.

2️⃣ Make Filling (3 mins)

  1. Mash eggs with a fork (leave some chunks for texture).
  2. Mix in Kewpie mayo, mustard, sugar, salt, and pepper.

3️⃣ Assemble (2 mins)

  1. Butter bread lightly (for extra richness).
  2. Spread filling thickly on one slice, top with second slice.
  3. Trim crusts (optional, for authentic look).
  4. Cut diagonally for perfect triangles.

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Health Notes:
• High-protein from eggs
• Lower sugar than store-bought versions

🌟 Pro Tips

✅ Extra creamy? Add 1 tbsp Greek yogurt to filling
✅ No Kewpie? Mix regular mayo + ½ tsp rice vinegar
✅ Storage: Wrap tightly, refrigerate up to 1 day (best fresh)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Estimated Cost: 5
Calories: 350 kcal
Best Season: Suitable throughout the year
Description

Soft-boiled eggs are mashed with Kewpie mayo, Dijon mustard, and a touch of sugar for the perfect balance of sweet, tangy, and savory. Sandwiched between pillowy milk bread, it’s a textural dream—creamy, fluffy, and slightly sweet.

Ingredients
    For the Egg Filling:
  • 4 large eggs (soft or hard-boiled)
  • 3 tbsp Kewpie mayo (or regular mayo + ½ tsp rice vinegar)
  • 1 tsp Dijon mustard
  • 1/2 tsp sugar (or honey)
  • 1/4 tsp salt
  • Black pepper, to taste
    • For Assembly:
  • 4 slices Japanese milk bread shokupan or brioche
  • 1 tbsp unsalted butter, softened
  • Optional Add-ins:
  • 1 slice ham, thinly sliced
  • 1/4 avocado, mashed
  • Sriracha for spice
Instructions
    Cook Eggs (10 mins)
  1. 1
    Soft-boil eggs:
  2. 2
    Bring water to boil, gently add eggs, cook 6-7 mins for jammy yolks.
  3. 3
    Immediately plunge into ice water to stop cooking.
  4. 4
    Peel eggs under cold running water for smooth shells.
    5. Make Filling (3 mins)
  5. 5
    Mash eggs with a fork (leave some chunks for texture).
  6. 6
    Mix in Kewpie mayo, mustard, sugar, salt, and pepper.
    7. Assemble (2 mins)
  7. 7
    Butter bread lightly (for extra richness).
  8. 8
    Spread filling thickly on one slice, top with second slice.
  9. 9
    Trim crusts (optional, for authentic look).
  10. 10
    Cut diagonally for perfect triangles.

Nutrition Facts

Amount Per Serving
Calories 350kcal
% Daily Value *
Cholesterol 190mg64%
Total Carbohydrate 25g9%
Sugars 4g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Health Notes:
• High-protein from eggs
• Lower sugar than store-bought versions

Keywords: Japanese egg sandwich, tamago sando, egg salad sandwich, kewpie mayo recipe, convenience store sandwich

🌟 Pro Tips

✅ Extra creamy? Add 1 tbsp Greek yogurt to filling
✅ No Kewpie? Mix regular mayo + ½ tsp rice vinegar
✅ Storage: Wrap tightly, refrigerate up to 1 day (best fresh)

Read it online: https://shabskitchen.com/recipe/%f0%9f%a5%9a%e2%9c%a8-japanese-egg-sandwich-tamago-sando-fluffy-creamy-irresistible/