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Japanese

Tamago sando

Contains egg (no meat or fish)

たまごサンド · tamago sando

Soft white bread filled with a creamy, gently sweet egg salad made with Japanese-style mayonnaise, crusts trimmed and cut into neat halves.

Tamago sando is a Japanese sandwich, ready in about 30 minutes and made with egg, mayonnaise and white bread. It serves 2 and is rated beginner to cook.

Start cooking
Japanese egg salad sandwiches with crusts removed on a glass plate
Photo: ClickCh / Wikimedia Commons · CC-BY-SA-4.0
Prep
10 min
Cook
10 min
Rest
10 min
Total
30 min
Serves
2
Level
Beginner
Calories
477

Ingredients

2 sandwiches

Equipment

Method

  1. Step 1

    Lower the eggs (opens in a new tab) into boiling water and cook for 10 minutes, then cool in cold water and peel.

  2. Step 2

    Mash one or two yolks with the mayonnaise (opens in a new tab), milk (opens in a new tab), sugar (opens in a new tab), salt and pepper (opens in a new tab) until smooth, then roughly chop the remaining eggs (opens in a new tab) and fold in.

    • 4 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Butter (opens in a new tab) the bread thinly, spread the filling thickly over two slices, mounding it slightly in the centre, and top with the other slices.

    • 3 min

  4. Step 4

    Wrap and chill for 10 minutes to firm up, then trim the crusts and cut in half with a sharp knife.

    • 2 min

    Food safety: Keep egg sandwiches cold and eat within a day.

About this dish

Origin
Japan · Commonly attributedMore food from Japan
Dish
Breakfast · Lunch · Snack · Sandwiches
Cooking method
Boiled, No-cook
Taste
creamy, rich, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Portable / lunchbox · Child-friendly · Budget-friendly
Cook more with
Egg · Mayonnaise · White bread · Milk · Sugar · Butter
Techniques
Boiling

Allergens

  • Contains, can be adapted: Milkfrom milk, white bread, butter
  • Contains: Eggsfrom egg, mayonnaise, white bread
  • Contains: Wheatfrom white bread
  • Contains: Glutenfrom white bread
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread
  • May contain: Mustardfrom mayonnaise

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

477 kcal per serving

Calculated

1 serving ≈ 191 g · recipe makes 2

Where the energy comes from

  • Protein 15%
  • Carbohydrate 25%
  • Fat 59%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy477 kcal250 kcal
Protein18 g9.4 g
Carbohydrate30 g15.7 g
Net carbohydrate28.4 g14.9 g
Sugars5.1 g2.7 g
Added sugars1 g0.5 g
Fibre1.5 g0.8 g
Fat31.1 g16.3 g
Saturated fat8.6 g4.5 g
Trans fat0.3 g0.1 g
Cholesterol392 mg205 mg
Sodium874 mg457 mg
Salt equivalent2.2 g1.1 g
Vitamins & minerals per serving
Potassium
225 mg
Calcium
149 mg
Iron
3.8 mg
Magnesium
26 mg
Vitamin A (RAE)
201 µg
Vitamin C
0 mg
Vitamin D
2.1 µg
Vitamin B12
1 µg
Folate (DFE)
144 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mixing a little mashed yolk into the mayonnaise makes the filling extra creamy.

Common mistakes

  • Chopping the eggs too fine — the filling should have soft chunks of white.
  • Skipping the thin layer of butter, so the bread goes soggy.

Serve with

  • Serve with milky tea or a matcha latte.

Food safety

  • Boil the eggs for the full 10 minutes so yolks are firm.
  • Keep the sandwiches chilled and eat within 1 day; egg-mayonnaise filling shouldn't sit out for more than 2 hours.

Storage

  • Refrigerate, wrapped, and eat within 24 hours.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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