Ultra Creamy Japanese Tamago Sando

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Ultra Creamy Japanese Tamago Sando

There’s something truly comforting about simple, wholesome recipes that bring a little bit of joy to the table — and this Japanese Tamago Sando has quickly become that kind of recipe in my home. I first made it on a whim one weekend when we were all craving something cozy but different from our usual breakfast rotation. I’d seen these adorable, fluffy egg sandwiches floating around online and thought, “Why not give it a try?” What came out of my kitchen was nothing short of magical. The ultra-creamy, slightly sweet egg filling tucked into soft milk bread buns made every bite pure happiness.

The best part? My kids were absolutely obsessed from the very first bite. My husband, who’s usually a bit skeptical about anything that doesn’t involve bacon or sausage for breakfast, kept going back for seconds. The texture is so rich and velvety, yet light enough that you don’t feel weighed down afterwards. Plus, it comes together in no time, which makes it perfect for those busy mornings or even as a quick lunch when the day starts running away from me.

What I love most is how versatile it is. Whether I serve it as an after-school snack, a brunch centerpiece, or even pack it for picnics, it always hits the spot. Every time I make it, it feels like I’m sharing a little pocket of happiness with my family. And honestly, I can’t imagine not having this recipe in my rotation now!

Questions I Often Get Asked About This Recipe

Can I make Tamago Sando ahead of time?
Yes! You can prepare the egg filling a day in advance and store it in the refrigerator. Just assemble the sandwiches fresh to keep the bread soft.

What kind of bread works best?
Traditional Japanese milk bread (shokupan) is ideal because it’s fluffy and slightly sweet. However, Hawaiian rolls or soft brioche buns work beautifully too.

Can I use regular mayo instead of Japanese mayo?
You can, but Japanese Kewpie mayo gives the filling a richer, more authentic flavor thanks to its egg yolk base and hint of umami.

How long does the filling last?
The egg mixture will stay fresh for up to 2 days when stored in an airtight container in the fridge.

Is this recipe kid-friendly?
Absolutely! The creamy, mild flavor is a big hit with kids. You can even involve them in the mixing and assembling process.

What You Need to Make Japanese Tamago Sando

6 large eggs

3 tablespoons Kewpie mayonnaise (or regular mayo if preferred)

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon white pepper (or black pepper)

1 teaspoon Dijon mustard (optional, for extra depth)

1 tablespoon milk or cream (for extra creaminess)

Soft Japanese milk bread, Hawaiian rolls, or brioche buns

Dried parsley or chives (for garnish, optional)

Special Equipment:

Medium mixing bowl

Whisk or fork

Saucepan

Ice bath (for cooling eggs)

How to Make Japanese Tamago Sando

Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a gentle boil, then simmer for 10 minutes.

Cool and Peel: Transfer the boiled eggs to an ice bath and let them cool for 5 minutes. Peel the eggs once they’re cool enough to handle.

Mash the Eggs: In a medium mixing bowl, mash the eggs with a fork or potato masher until you reach your desired consistency — some prefer a chunkier texture, while others like it very smooth.

Mix the Filling: Add Kewpie mayonnaise, sugar, salt, pepper, Dijon mustard (if using), and milk or cream. Stir until everything is fully incorporated and the mixture becomes creamy.

Assemble the Sandwiches: Slice the buns or bread rolls in half. Generously spoon the egg mixture onto the bottom half of the bread, then place the top half gently over it.

Garnish and Serve: Sprinkle with dried parsley or chives if desired, and serve immediately.

Tips for Making the Best Japanese Tamago Sando

Use room temperature eggs before boiling to make peeling easier.

Don’t skip the Kewpie mayo—it truly makes a difference in creaminess and flavor.

A splash of milk or cream adds an extra silky texture to the filling.

For a touch of elegance, use a ring mold to shape the filling into neat patties.

If serving for a party, keep assembled sandwiches chilled until ready to serve to maintain freshness.

Reader Reviews

⭐⭐⭐⭐⭐ “This recipe was a hit for Sunday brunch! My kids couldn’t get enough, and my husband said it reminded him of our trip to Tokyo.” — Laura G.

⭐⭐⭐⭐ “Super easy and delicious. I might add a little more mustard next time for an extra zing.” — Michael T.

⭐⭐⭐⭐⭐ “I’ve made this twice already! Perfect for busy mornings and so creamy.” — Rachel M.

⭐⭐⭐ “Good flavor, but I used regular mayo and it felt like it was missing something. Will try Kewpie next time.” — Sarah B.

⭐⭐⭐⭐⭐ “These sandwiches are the ultimate comfort food. Soft, creamy, and so satisfying!” — Emily K.

Printable Recipe

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