Name: Quick & Simple Tamago Sando Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 mini brioche buns (or substitute with 12 slices of white bread); 6 large eggs; 1/3 cup Japanese mayo (or substitute with regular mayo); 1/4 tsp salt; 1/2 tsp white granulated sugar; 1/8 tsp black pepper; 1 tsp dried parsley (optional garnish); 1 tbsp white vinegar (added to boiling water to ease peeling); 1/2 tsp salt (added to boiling water to prevent egg leakage)

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Introduction

Quick & Simple Tamago Sando is a delightful Japanese egg sandwich that’s creamy, flavorful, and perfect for any meal. With soft brioche buns and a smooth egg salad filling, this recipe is easy to make and sure to please both kids and adults alike.

A close-up of an egg salad sandwich on a soft, golden-brown bun with a smooth top. The sandwich has one main layer of creamy, yellow egg salad mixed with small white pieces of chopped egg, spilling slightly over the edges. The egg salad is topped with small bits of green herbs scattered on top for color contrast. The sandwich is placed on a white plate with small brown speckles, set against a white marbled textured background. In the background, two more similar buns are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 mini brioche buns (or 12 slices of white bread)
6 large eggs
1/3 cup Japanese mayo (or regular mayo)
1/4 tsp salt
1/2 tsp white granulated sugar
1/8 tsp black pepper
1 tsp dried parsley (optional)
1 tbsp white vinegar (for boiling water)
1/2 tsp salt (for boiling water)

Instructions

Step 1: Fill a medium pot with enough water and bring it to a boil over high heat. Add white vinegar and salt to the boiling water to help with peeling and prevent eggs from leaking if cracked. Carefully lower room-temperature eggs into the boiling water. Reduce heat to medium-high, cover the pot, and boil the eggs for 13 minutes.
Step 2: Using a slotted spoon, transfer the boiled eggs to a large bowl filled with cold water and ice to cool completely.
Step 3: Once cool, gently crack and peel the eggs starting from the less pointed end using the back of a spoon to ease shell removal.
Step 4: Carefully slice around each egg yolk with a sharp knife to separate it from the white. Place the egg whites in a large bowl.
Step 5: Pass the yolks through a fine sieve over a mixing bowl, pressing with a spatula or spoon to grate them finely. Scrape any remaining yolk from the sieve into the bowl.
Step 6: Finely dice the egg whites and add them to the grated yolks.
Step 7: Add salt, black pepper, sugar, and Japanese mayo to the eggs. Mix gently with a spatula until the mixture is creamy and well combined.
Step 8: Cut brioche buns almost all the way through (about 95%) without slicing fully; if using sandwich bread, skip this step.
Step 9: Scoop an equal portion of the egg salad into each bun or slice of bread, close the sandwich, and optionally sprinkle with dried parsley. Serve immediately and enjoy!

Tips & Variations

Using Japanese mayo adds a slight sweetness and richness, but regular mayo works well if unavailable.
To make peeling eggs easier, adding vinegar to boiling water softens the shells and helps prevent cracks.
Try adding a pinch of mustard or a dash of soy sauce to the egg salad for extra depth of flavor.
For a low-carb option, substitute brioche buns or bread with large lettuce leaves or low-carb wraps.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. It’s best to assemble sandwiches fresh to maintain bread softness. Reheat sandwiches gently in a toaster oven if desired, but avoid microwaving to keep the bun texture intact.

How to Serve

A small sandwich made with a soft, shiny, light brown bun cut in half, filled generously with a chunky yellow egg salad mixed with small white pieces of egg white. The egg salad is piled high, spilling out of the bun, and topped with small sprinkles of green herbs. The sandwich sits on a large white speckled plate, placed on a white marbled surface. In the background, there are out-of-focus similar sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg salad ahead of time?

Yes, you can prepare and store the egg salad in the refrigerator for up to 3 days. Assemble sandwiches just before serving for the freshest taste.

What is the best bread to use for Tamago Sando?

Mini brioche buns provide a soft, slightly sweet texture traditionally used in this sandwich, but simple white bread slices also work well and make the sandwich easier to prepare.