I thought ten eggs sounded ridiculous, until this towering sandwich proved it had a reason to exist. My cholesterol may be side-eyeing me, but this beast is worth the scroll.

Jump to Recipe

I’m obsessed with a Japanese egg sandwich because it’s so wildly rich for something that looks innocent. I love that creamy egg situation, especially when Japanese mayonnaise gets involved and turns everything tangy, glossy, and dangerous.

But the best part is how over-the-top it feels without acting fancy. Soft middle, clean edges, big egg energy.

No tiny polite bite nonsense. I want the kind of sandwich that makes me pause after the first mouthful and immediately plan the second.

And yes, my cholesterol is side-eyeing me. I’m still eating it.

Honestly, I adore every ridiculous bite of this whole thing.

Ingredients

Print Recipe (No Advertisments)

Eggs make it rich, creamy, and filling, basically the heart of the sandwich.
Soft white bread keeps everything pillowy, sweet, and super easy to bite into.
Kewpie mayo brings that tangy, savory creaminess you’ll honestly notice right away.
Milk or cream loosens the filling so it’s smooth, not dry or chunky.
Salt wakes everything up, because bland egg salad is just sad.
Sugar adds a tiny sweetness that makes Japanese egg sandwiches taste special.
Pepper gives a gentle kick, but it won’t boss the eggs around.
Butter adds cozy richness, Plus it helps the bread taste bakery-level good.
Cold water helps the eggs cook evenly, so peeling feels less annoying.

Ingredient Quantities

10 large eggs

8 slices soft white bread (shokupan or milk bread)

1/2 cup Japanese mayonnaise (Kewpie) about 120 ml

2 tablespoons whole milk or light cream

1 teaspoon fine salt, divided

1 teaspoon granulated sugar

1/4 teaspoon white pepper or black pepper, optional

2 tablespoons unsalted butter, softened for spreading or light toasting

Cold water for boiling eggs

How to Make this

Print Recipe (No Advertisments)

1. Place 10 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch; add 1/2 teaspoon of the fine salt to the water.

2. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9 to 10 minutes for fully set yolks.

3. Immediately transfer the eggs to a large bowl of ice water and chill for at least 5 minutes to stop cooking; peel the eggs when cool.

4. Roughly chop the peeled eggs and transfer to a bowl; mash lightly with a fork leaving some yolk texture.

5. Add 1/2 cup Japanese mayonnaise, 2 tablespoons whole milk or light cream, 1/2 teaspoon fine salt (the remaining salt), 1 teaspoon granulated sugar, and 1/4 teaspoon white or black pepper if using; mix until creamy and well combined.

6. Taste and adjust seasoning if needed. Chill the egg salad briefly if you prefer a firmer filling.

7. Lightly spread softened unsalted butter on 8 slices of soft white bread (shokupan or milk bread); you may lightly toast the buttered sides in a skillet until just golden for extra flavor.

8. Spoon an even layer of the egg mixture onto 4 bread slices, then top with the remaining 4 slices to form sandwiches. Press gently to compact.

9. Trim crusts if desired, cut each sandwich in half or into neat rectangles, and serve immediately.

Equipment Needed

1. Large saucepan
2. Slotted spoon or regular spoon
3. Large bowl for ice water
4. Mixing bowl
5. Fork for mashing
6. Measuring cups and measuring spoons
7. Butter knife or offset spatula for spreading
8. Nonstick skillet or griddle for optional toasting
9. Cutting board and a sharp knife for trimming and slicing

FAQ

Question: How do I get perfectly peelable hard boiled eggs? Answer: Start with cold water, bring to a gentle boil, simmer 9 minutes, then plunge into ice water to cool fully. This firms the yolk and makes peeling much easier.

Question: Can I make the egg filling ahead of time? Answer: Yes, store the filling in an airtight container in the refrigerator for up to 3 days. Keep bread separate and assemble just before serving for best texture.

Question: How can I make the sandwich extra creamy or less creamy? Answer: For creamier filling add an extra tablespoon of mayonnaise or milk. For less creamy, reduce the mayo or mash the eggs more coarsely so there are more egg chunks.

Question: Is there a good substitute for Kewpie mayonnaise? Answer: Regular mayonnaise works fine, but Kewpie has a slightly sweeter, umami rich flavor. You can mimic it by mixing a touch of rice vinegar with regular mayo.

Question: Should I toast the bread? Answer: Toasting is optional. Lightly toasting buttered bread adds contrast and helps prevent sogginess, while untoasted bread keeps the sandwich soft and traditional.

Question: How many sandwiches does this recipe make? Answer: Using 8 slices of bread and this amount of filling yields about 4 sandwiches, depending on how generously you spread the filling.

Question: Any tips for flavors to add without overpowering the classic? Answer: Mild additions like finely chopped chives, a pinch of smoked paprika, or a small amount of Dijon mustard can add interest while preserving the gentle tamago sando profile.

How To Make Japanese Egg Sandwich Recipe Substitutions and Variations

Fluffy, pillowy, and comfortingly creamy, the Japanese egg sandwich or tamago sando is a little miracle of texture and flavor. Follow the simple method below to make about 4 sandwiches.

Ingredients
– 10 large eggs
– 8 slices soft white bread (shokupan or milk bread)
– 1/2 cup Japanese mayonnaise (Kewpie), about 120 ml
– 2 tablespoons whole milk or light cream
– 1 teaspoon fine salt, divided
– 1 teaspoon granulated sugar
– 1/4 teaspoon white pepper or black pepper, optional
– 2 tablespoons unsalted butter, softened for spreading or light toasting
– Cold water for boiling eggs

Method
1. Hard boil the eggs: place eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium heat. As soon as it boils, cover the pot and turn off the heat. Let sit for 10 minutes. Transfer eggs to an ice water bath to stop cooking and make peeling easy.
2. Peel and roughly chop the eggs. Place in a bowl and mash with a fork to your preferred texture. For a creamier sandwich mash thoroughly. For a chunkier sandwich leave some larger pieces.
3. Mix the filling: to the mashed eggs add Japanese mayonnaise, milk or cream, 1/2 teaspoon of the salt, sugar, and pepper if using. Taste and adjust seasoning.
4. Prepare the bread: trim crusts if you like the classic look. Lightly butter one side of each slice and toast in a skillet or on a griddle until golden for a warm version, or keep untoasted for the traditional soft sandwich.
5. Assemble: spread a generous layer of egg filling evenly over 4 bread slices. Top with the remaining bread slices, buttered side out if toasted. Press gently and cut each sandwich in half.
6. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 24 hours. Chilling helps the flavors meld and makes slices cleaner when cutting.

Quick tips
– For an ultra silky filling whisk the mayonnaise and milk first, then fold in chopped eggs.
– Use white pepper for a milder look and taste. Adjust sugar to taste, it should be subtle.
– If using untoasted bread, handle gently to avoid smashing.

Substitutions

Japanese mayonnaise (Kewpie): regular mayonnaise mixed with 1 teaspoon rice vinegar or 1/2 teaspoon mirin to mimic the tang and umami
Soft white bread (shokupan): brioche or enriched sandwich loaf for similar softness and slight sweetness
Whole milk or light cream: half and half or a splash of plain yogurt for richness with a touch of tang
Unsalted butter: softened mayonnaise or softened cream cheese for spreading if you prefer no butter

Pro Tips

1. Cook the eggs gently and uniformly: after water reaches a boil lower to a gentle simmer and time 9 to 10 minutes. Shocking them in plenty of ice water right away makes peeling easier and keeps yolks a nice even color and texture.

2. Control texture with your mash: mash some yolk fully and leave other bits chunkier. That contrast gives the salad a homemade feel and prevents it from becoming too pasty. Use a fork, not a blender, for the best result.

3. Layer flavor gradually: add mayonnaise and milk a little at a time and taste as you go. A small pinch more sugar or salt can brighten the mix. If you want a silkier richness, swap part of the milk for a tablespoon of cream.

4. Treat the bread like a partner: spread softened butter thinly on the inside of each slice to create a moisture barrier so the bread does not get soggy. Lightly toasting the buttered side gives a pleasant contrast in texture and keeps the sandwich from collapsing.

5. Make-ahead and storage tips: keep the salad chilled in an airtight container for up to 3 days, but assemble sandwiches only when ready to eat. If packing for later, wrap each sandwich tightly in plastic to maintain shape and freshness.

How To Make Japanese Egg Sandwich Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I thought ten eggs sounded ridiculous, until this towering sandwich proved it had a reason to exist. My cholesterol may be side-eyeing me, but this beast is worth the scroll.

Servings

servings

Calories

283

kcal

Equipment: 1. Large saucepan
2. Slotted spoon or regular spoon
3. Large bowl for ice water
4. Mixing bowl
5. Fork for mashing
6. Measuring cups and measuring spoons
7. Butter knife or offset spatula for spreading
8. Nonstick skillet or griddle for optional toasting
9. Cutting board and a sharp knife for trimming and slicing

Ingredients

10 large eggs
8 slices soft white bread (shokupan or milk bread)
1/2 cup Japanese mayonnaise (Kewpie) about 120 ml
2 tablespoons whole milk or light cream
1 teaspoon fine salt, divided
1 teaspoon granulated sugar
1/4 teaspoon white pepper or black pepper, optional
2 tablespoons unsalted butter, softened for spreading or light toasting
Cold water for boiling eggs

Directions

Place 10 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch; add 1/2 teaspoon of the fine salt to the water.
Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 9 to 10 minutes for fully set yolks.
Immediately transfer the eggs to a large bowl of ice water and chill for at least 5 minutes to stop cooking; peel the eggs when cool.
Roughly chop the peeled eggs and transfer to a bowl; mash lightly with a fork leaving some yolk texture.
Add 1/2 cup Japanese mayonnaise, 2 tablespoons whole milk or light cream, 1/2 teaspoon fine salt (the remaining salt), 1 teaspoon granulated sugar, and 1/4 teaspoon white or black pepper if using; mix until creamy and well combined.
Taste and adjust seasoning if needed. Chill the egg salad briefly if you prefer a firmer filling.
Lightly spread softened unsalted butter on 8 slices of soft white bread (shokupan or milk bread); you may lightly toast the buttered sides in a skillet until just golden for extra flavor.
Spoon an even layer of the egg mixture onto 4 bread slices, then top with the remaining 4 slices to form sandwiches. Press gently to compact.
Trim crusts if desired, cut each sandwich in half or into neat rectangles, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.