For the best egg salad, make it the Japanese way (it's only 4 ingredients).


I love eggs. Yes, I proclaim it with pride and eggs…especially when it comes to breakfast. Sunny Side Up Eggs? Check. Boiled eggs? Yes. Tamago Sando? Absolutely. Never heard of it? You'll want to make it right away.

Tamago Sando, commonly known as a Japanese egg salad sandwich, is one of my favorite breakfast choices. It's one of the few breakfast items I'll gratefully eat cold because it tastes even better that way. Trust me, I've had eggs on toast (and it's good), but Tamago Sando is on a whole different level of deliciousness.

And while I love this egg salad for breakfast, it also makes a great lunch, whether in sandwich form, on top of a salad, or scooped up with crackers. Plus, Japanese egg salad and even an entire tamago sando can be made ahead of time, making breakfast or lunch a breeze.

What makes Japanese egg salad so special?

Japanese egg salad has a few things that set it apart from your typical American egg salad. First, the eggs are cooked to a perfectly runny consistency so that the center is creamy, soft and runny, just like ramen eggs. This jam-like consistency is the key to making egg salad light and creamy.

A little Kewpie Mayo, mayonnaise made with egg yolks for a creamier texture, makes this egg salad even more dreamy. I buy mine at Walmart, but you can swap it out for your favorite mayo brand in a pinch.

You can eat Japanese egg salad all you want, but it usually turns into a popular sandwich: the tamago sando, known for its light and fluffy texture. One of its defining features is shokopan or Japanese milk bread, a favorite found in many Asian bakeries. It is usually baked in a Pullman loaf pan, making sure all sides are perfectly square and well browned. The interior is white and soft like a brand new pillow. If you have trouble finding a shoe coupon, you can substitute it with soft white bread.

To ensure a perfectly uniform texture, color and taste, the caramel brown crust is always trimmed. I love eating crusts because my dad somehow convinced me as a kid that crust sticks are the “french fry” version of bread. I was barked at and somehow it worked—I'm still eating Shokopen “french fries.”

Just recipes / Frank Teo

How to Make My Japanese Egg Salad

To make 2 sandwiches or 4 servings, you will need:

  • 8 large eggs
  • 1 tablespoon Kewpie or other mayonnaise
  • 1 dash of sugar
  • Salt, to taste
  • 1 teaspoon milk, or as desired
  • 4 slices shokopan or other thick, crusty white bread, edges trimmed, optional

Before assembling your egg salad, cook eight eggs until set — you want the yolks to be mostly translucent, but not too runny. If you are hard-boiling your eggs, this should do the trick for about 6 minutes. If you are boiling them, cook for 9 minutes. Cool in an ice water bath before peeling. Set aside two eggs (one egg per sandwich) for cutting later.

Mash the remaining jammy eggs until they are the size of small pebbles. Add a tablespoon of kewpie mayo, a dash of sugar and salt to taste with a teaspoon of milk. Mash until combined and the egg salad has the texture you like. If your eggs are overcooked or you want your salad creamier, add a little more mayo and milk.

To make tamago sando, place a piece of bread on a flat surface. Slice one of the reserved whole eggs in half and place the half in the center of the bread. Spread half of the egg salad mixture over and around the egg halves until smooth and even. Place another slice of bread on top. Cut the sandwich down the middle of the egg half, revealing a beautiful cross-section. Repeat with remaining bread and egg salad.

Egg salad will keep in an airtight container in the fridge for a few days. You can make the sandwich a day ahead of time and wrap it tightly in parchment paper, foil, or plastic wrap before refrigerating.

Just recipes / Frank Teo


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