Japanese Tamago Sando (Creamy 15-Minute Egg Salad Sandwich)
This is the famous Japanese convenience-store egg sandwich — the one travelers in Japan rave about. Pillowy shokupan bread cradling an ultra-creamy egg salad made with Kewpie mayo, a splash of milk, and just a touch of sugar. It needs only 8 simple ingredients and 15 minutes, and it tastes like the iconic 7-Eleven sando from Tokyo. Once you try this texture — soft bread, silky filling, zero dryness — regular egg salad sandwiches will never satisfy you again.
Japanese Tamago Sando (Creamy 15-Minute Egg Salad Sandwich)
Japan's iconic convenience-store egg sandwich — creamy Kewpie egg salad on fluffy shokupan, ready in 15 minutes with 8 simple ingredients.
Ingredients
6 large eggs
4 slices shokupan or soft white sandwich bread
1/4 cup Kewpie mayonnaise
1 tsp whole milk
1/2 tsp sugar
1/4 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp softened butter
Directions
- Bring a medium pot of water to a rolling boil. Gently lower in the eggs and cook for exactly 10 minutes. Transfer immediately to a bowl of ice water and cool for 3 minutes.
- Peel the eggs and separate the yolks from the whites. Mash the yolks smooth in a bowl.
- Add the Kewpie mayonnaise, milk, sugar, salt, and black pepper; stir until completely creamy.
- Finely chop the egg whites and gently fold them in, keeping some texture.
- Spread butter on each bread slice, pile on the egg salad, trim crusts, cut diagonally, and serve.
- Ready in 15 minutes · Makes 2 sandwiches
What you need
- 6 large eggs
- 4 slices shokupan or soft white sandwich bread
- 1/4 cup Kewpie mayonnaise
- 1 tsp whole milk
- 1/2 tsp sugar
- 1/4 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp softened butter
Recipe Steps
- Bring a medium pot of water to a rolling boil. Gently lower in the eggs and cook for exactly 10 minutes. Transfer immediately to a bowl of ice water and cool for 3 minutes — this stops the cooking and makes peeling easy.
- Peel the eggs and separate the yolks from the whites. Place the yolks in a medium bowl and mash them smooth with a fork.
- Add the Kewpie mayonnaise, milk, sugar, salt, and black pepper to the mashed yolks and stir until completely creamy.
- Finely chop the egg whites into small pieces and gently fold them into the yolk mixture. Keep some texture — don’t mash it into a paste.
- Spread the butter thinly over one side of each bread slice. Divide the egg salad generously between two slices, top with the remaining slices, trim off the crusts, and cut each sandwich diagonally. Serve immediately or wrap and chill for up to a few hours.
Tips & Variations
- Kewpie mayonnaise is the secret — it’s richer and slightly sweeter than regular mayo and gives the filling its signature silkiness.
- Don’t skip the ice bath: it keeps the yolks bright yellow and creamy instead of chalky and gray.
- Make the egg salad up to 2 days ahead and keep it refrigerated in an airtight container; assemble the sandwiches fresh so the bread stays soft.
- Twist it: add 1/2 tsp curry powder for a Japanese curry sando, or a teaspoon of finely chopped chives for a fresh bite.
Related Products
What To Bake Next
Join the Tasty Loom Baking Club
Baking is more than just mixing ingredients — it’s about creating memories, sharing delicious moments, and having fun along the way. Join the Tasty Loom Baking Club today and start your baking journey with us. Let’s bake, create, and enjoy something wonderful together!