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Tamago Sando - Japanese Egg Salad Sandwich

The Tamago Sando- Japanese Egg Salad Sandwich was so enjoyable when we visited Tokyo, Japan this month so that I recreated it again when we got back to America. This the kind of sandwich that is a welcome, refreshing change to lunch or snacks and so ideal for the warm summer months. It's easy and quick to put together. I used the tangy, slightly salty Japanese mayonnaise for this recipe but feel free to use regular American mayo if it's more convenient. This was inspired by a recipe from Just One Cookbook by Namiko Chen. Makes two sandwiches.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian, Japanese
Keyword: Egg Salad Sandwich Tamago Sando
Servings: 2 people
Calories: 45kcal
Author: Asian in America recipe.


  • 2 whole hard-boiled eggs peeled, coarsely crumbled
  • 2 to 4 Tablespoons Kewpie Japanese mayonnaise (or use American mayonnaise)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/8 teaspoon granulated sugar
  • 4 slices Japanese white milk bread - Shokupan crusts removed (or use regular white bread)
  • 2 slices cooked ham optional
  • 2 to 3 pieces lettuce leaves


  • In a small mixing bowl, combine the crumbled hard-boiled egg, mayonnaise, salt, black pepper and sugar. Blend well but mix gently so hard-boiled eggs do not get mashed. Set aside.
  • To assemble sandwich: Spread the egg mixture between two pieces of white bread. Trim off bread crusts. Slice the sandwich further into halves, either diagonally or in rectangles.
  • Optional: If desired, place lettuce and ham slices together with the egg salad filling. Slice sandwich in half.
  • Cover and chill sandwiches till ready to serve. Garnish with parsley and serve with a chilled beverage.
  • Cook's Comments: To make hard-boiled eggs the traditional way for this recipe -- boil 4 to 6 cups of water in a small or medium-sized stockpot. When water is boiling, add eggs into the bubbly water. Continue cooking the eggs for 10 minutes. Remove the eggs from the boiling water and transfer to a medium-sized bowl filled with iced water. Allow eggs to cool for 5 minutes. When cool enough to handle, peel the eggs and prepare according to the recipe above.

To cook the Instant Pot 5-5-5 Hard-boiled Eggs:

  • Pour 1 cup water into the inside pot of the Instant Pot. (The inside pot is the removable stainless steel bowl found inside the Instant Pot).
    Set the egg rack in the inside pot. Stack the 2 eggs (or more if desired) on the rack, making sure the pointed tip faces downward. (Egg rack can contain up to 7 eggs. The rack can be purchased on Amazon).
    Close and lock the lid. Set valve to Sealing. Press the Manual button on keypad. Adjust timer to cook on High Pressure for 5 minutes. (Do not cook longer than 5 minutes or eggs explode).
    When timer buzzes, click Cancel to turn off. Do a 5-minute Natural Pressure Release (NPR), by turning on the Sealing valve to face you. Wait 5 minutes for pressure to come down on its own.
    Carefully open the lid. Use tongs to remove eggs and transfer to a bowl filled with ice and cold water. Soak eggs for 5 minutes, then remove. Peel as needed.


Serving: 1g | Calories: 45kcal | Carbohydrates: 1g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1488mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 7mg | Iron: 0.2mg