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Japanese Egg Salad Sandwiches (Tamago Sando) | Bake to the roots

Japanese Egg Salad Sandwiches (Tamago Sando)

  • Author: Bake to the roots
  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 30m
  • Yield: 3
  • Category: Sandwiches
  • Cuisine: Japanese


Easy peasy snack – Japanese Egg Salad Sandwiches are a great compagnion for lunch or if you need a snack on the go!


4 large eggs
3 tbsp. mayonnaise (Kewpie mayonnaise*)
2 tsp. sriracha mayonnaise
1 tbsp. heavy cream
salt, pepper
1 tbsp. chives, chopped (optional)
6 slices of Shokupan bread or toast


1. Bring a pot of water to a boil, add the eggs and let cook until hard – between 10-12 minutes depending on the size. Take out of the pot and cool down immediately in a bowl with cold (ice) water. Let cool down completely.
2. Peel the cooled eggs and separate the egg yolks from the egg whites. Add the yolks to a small bowl, chop the egg whites and set aside. Mash the egg yolks with a fork, add the mayonnaise, sriracha mayonnaise, and heavy cream and mix until smooth. Season with salt and pepper. Add the chopped egg whites and mix in.
3. To make the sandwiches add 1/3 of the egg salad on a slice of bread, sprinkle with some chopped chives (optional). Add the second slice of bread on top and press together. Cut off the crusts and slice diagonally before serving.


Enjoy layering!

Keywords: egg salad, sandwiches, Japanese, Tamago Sando, shokupan, toast

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