Japanese Egg Salad Sandwich Recipe

Published on September 3rd 2023 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Japanese Egg Salad Sandwich

A Japanese Egg Salad Sandwich, or tamago sando, is no ordinary sandwich. It is made with the creamiest egg salad you have ever tasted and nestled between slices of buttered Japanese milk bread. It is the perfect lunch that can be made in under 30 minutes. If you want other quick and easy lunches, try our black bean burritos or shrimp lettuce wraps

 

How many calories is a Japanese egg salad sandwich?

There are 353 calories in each serving of Japanese egg salad. 

 

How long does Japanese egg salad last in the fridge?

Japanese egg salad will last in the fridge for one week when stored in an airtight container. If the Japanese egg salad sandwich is assembled, it will last two days if wrapped tightly with plastic wrap. 

 

Do you eat egg salad cold or hot?

You can eat egg salad warm or cold. Either way, it will still be delicious.

 

What goes with an egg salad sandwich?

Potato chips, crudities, green salad, and fruit salad pair well with an egg salad sandwich. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Serves
2 persons

Ingredients

  • 4 cups Water 

     

  • 6 large Eggs

     

  • 1 tablespoon White Vinegar

     

  • 1 cup Ice

     

  • 3 tablespoons Japanese Mayonnaise

     

  • 1 tablespoon Almond Milk

     

  • 1/2 teaspoon Kosher Salt

     

  • 1/4 teaspoon Black Pepper

     

  • 2 Shallots, minced 

     

  • 1/4 cup Red Bell Pepper, minced

     

  • 4 slices Japanese Milk Bread, crust removed

     

  • 2 tablespoons Unsalted Butter, softened

     

  • 1 tablespoon Parsley, minced

Instructions

Place 2 cups of water into a medium pot and set it over medium-high heat. 

 

Prepare pot with water

Add the vinegar and let it come to a roiling boil. Carefully add each egg to the boiling water. Cook them for 10 minutes.  

 

Adding the eggs and vinegar

Place the remaining water and ice into a large bowl. Place the eggs into the ice water and let them sit for 10 minutes. Drain the eggs in a colander. 

 

Cooling the eggs in ice water

Peel the eggs, then place them onto a cutting board. Cut the eggs in half by using a chef's knife. Scoop the egg yolks into a large bowl. Roughly chop the egg white then and set them aside. 

 

Separating the egg yolk from the egg white

Add the Japanese mayo and almond milk to the egg yolks and whisk until smooth. 

 

Adding mayo and milk to the egg yolk

Add the egg whites, shallots, red bell peppers, salt, and pepper, and mix until combined. 

 

Prepare the egg whites, bell pepper, salt and black pepper

Smear each slice of milk bread with 1/2 tablespoon of butter. Divide the egg salad between 2 slices of bread, placing it on the buttered side. 

 

Prepare the bread for the sandwich

Place the remaining slices of milk bread on top of the egg salad, butter side down. Cut each egg salad sandwich in half, place them onto a serving platter, and sprinkle the parsley over them. 

Serving the Japanese Egg Salad Sandwich
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
japanese egg salad sandwich, recipe, old fashioned, classic, best, easy. homemade

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon