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Japanese Tamago Sando: An Incredible Ultimate Recipe for Egg Sandwich Lovers

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Japanese Tamago Sando is a simple, comforting sandwich made with creamy mashed eggs, mayonnaise, and Dijon mustard, served on soft white bread. This Japanese classic is perfect for breakfast, lunch, or a quick snack.

Ingredients

4 large eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard (optional)

Salt and pepper, to taste

4 slices of soft white bread

Butter (for spreading, optional)

Chopped chives or green onions (optional, for garnish)

Instructions

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 9-10 minutes for hard-boiled eggs.
  2. Prepare an ice bath by filling a bowl with cold water and ice. Once the eggs are done, transfer them to the ice bath to stop the cooking process.
  3. After the eggs have cooled for 5 minutes, peel them and set aside.
  4. In a mixing bowl, mash the eggs with a fork to your desired texture—smooth or slightly chunky.
  5. Add the mayonnaise, Dijon mustard (if using), salt, and pepper to the mashed eggs. Stir until combined, adjusting seasoning as needed.
  6. If desired, lightly butter the bread slices for added flavor.
  7. Spread the egg mixture onto two slices of bread, then top with the other slices to form sandwiches.
  8. Trim the crusts and cut the sandwiches into halves or quarters. Serve immediately or store for later enjoyment.

Notes

For extra freshness and flavor, garnish with chopped chives or green onions.

For a spicy twist, add a dash of hot sauce or chili flakes to the egg filling.

For a creamy variation, add mashed avocado to the bread before assembling the sandwich.

Try using whole grain bread or brioche for a different flavor profile.

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