Tamago sando, or egg salad sandwiches, are extremely popular in Japan – they even had a short run of tamago sando flavored potato chips! All of the combini (convenience stores) carry them, and as of late, there have been fancier tamago sando popping up too. But, if you want to keep it classic, just head towards the cooler in 7-11 or Lawson’s and pick up one of those ubiquitous soft and squishy triangles filled with a simple egg and kewpie filling.
The bread is cloud like, the filling the perfect balance of savory and salty, and together, the parts create a whole that is extremely nostalgic. People who know, just know, egg salad sandos are where it’s at. David Chang knows. Anthony Bourdain knew. Egg salad is a thing and it’s here to stay.
I always eat a tamago sando (or 8) when in Japan and this time, since we came home with a whole loaf of shokupan, I decided that we were gonna make our own. I went with a simple classic filling of medium-hard boiled eggs, kewpie mayo – absolutely essential – and a generous sprinkle of salt. Added in a couple of jammy eggs for a bit of visual contrast and boom, instant egg salad sandwich heaven. So nice to have a little taste of Japan, right here at home 🙂
Japanese Egg Salad Sandwich: Tamago Sando Recipe
makes 1 sandwich
- 4 large eggs
- salt, to taste
- 1-2 tablespoons kewpie mayo, or to taste
- 2 slices fluffy white bread, crusts trimmed
Remove the eggs from the fridge as your bringing your water to a boil.
Prepare an ice bath with a large bowl of cold water and ice.
Bring a pot of water to rolling boil, then turn the heat down and gently add eggs in, with a slotted spoon. Turn the heat back up to medium high and maintain a simmer for 7 minutes. Remove 2 of the eggs, and leave the remaining 2 eggs in for another minute and a half.
Plunge the eggs into an ice bath to cool down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if it helps.
Cut the 7 minute eggs in half and set aside. Place the remaining two eggs in a bowl and use a fork to crush with the mayonnaise and a sprinkle of salt until a rough paste forms. Taste and adjust the kewpie mayo and salt.
Spread an even layer of egg salad on one slice of bread then arrange the cut eggs on the salad, nestling in gently. Top with the remaining slice of bread, then cut into three, being sure to cut perpendicular to the yolks, so when you turn the sandwich, you see the yolks.