Tamago Sando (Japanese Egg Salad Sandwich) features rich and creamy egg salad served on soft white bread. This simple sandwich is a Japanese convenience store favorite and is made with Kewpie mayo with a jammy egg in the center. Make with a few ingredients and minimal effort for lunch or snack!
Boil the water and eggs - Prepare two small ice baths for the jammy and hard-boiled eggs and set aside. Bring a medium pot of water to a boil. Reduce the heat to low and use a slotted spoon to lower the eggs into the water. Increase the heat back to medium and set a timer to 7 minutes and cook the eggs. Remove one of the eggs after 7 minutes and transfer to an ice bath. Let the remaining 3 eggs cook for 3 additional minutes (10 minutes total). Transfer the eggs to a separate ice bath to keep track of the eggs easier.
4 large eggs
Cool and peel the eggs - Let the eggs sit in the ice water for about 7-10 minutes then carefully peel them.
Cut the eggs - Cut the 7 minute egg in half lengthwise and set aside. Finely dice the other 3 eggs and transfer to a mixing bowl. Add Kewpie mayonnaise, kosher salt, and black pepper and fold until well combined.
2 tablespoon Japanese Kewpie mayonnaise, ¼ pinch kosher salt, ¼ pinch freshly ground black pepper
Assemble - Place two slices of bread on a cutting board and spread butter evenly on both slices. Spread an even layer of egg salad on the two slices of bread and create a small well in the center. Nestle each half of the 7-minute egg in the egg salad and place the remaining slices of bread on top of both sandwich halves. Gently press down to adhere the top slice. Cut off the crust and slice the sandwich in half. Be sure to cut in the center of the egg lengthwise so you can see the yolk in the center. Enjoy!
4 slices of shokupan, 2 teaspoon butter
Video
Notes
Top Tips
Make sure the eggs are at room temperature before you boil them so they don't crack when lowered into the hot water.
Use pasture-raised eggs for beautiful bright orange yolks.
Let the eggs chill in the ice bath to stop the eggs from cooking further and to make it easier to peel.