Japanese Egg Sandwich (Tamago Sando) is a creamy, soft, and flavorful Japanese-style egg salad sandwich made with Kewpie mayo and fluffy milk bread.

Scale

6 large eggs (room temp, hard-boiled)

1 large egg (room temp, medium-boiled, optional)

Water & ice (for ice bath)

2 tsp whole milk

4 tbsp Kewpie Japanese mayonnaise

½ tsp white sugar

¾ tsp salt (Diamond Crystal preferred)

¼ tsp black pepper

4 slices shokupan (crusts removed)

Unsalted butter, softened

1 tbsp chives (optional)

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Boiling the eggs

Fill your pot with water and bring to boil over medium‑high heat. Add eggs carefully.
For the medium‑boiled egg: boil 7 minutes 30 seconds exactly. At that time, remove one egg and transfer to ice bath for 2 minutes. Peel and set aside.
For the hard‑boiled eggs: after 9 minutes, remove the rest, place into the ice bath for 2 minutes. Peel them.

2. Making the egg filling

Slice open hard‑boiled eggs, then mash them in a bowl until minced / finely chopped.
Add the milk, Kewpie mayonnaise, sugar, salt, and black pepper. Mix until well combined.
Chill mixture in the fridge for about 10 minutes to let it thicken and flavors meld.

3. Assembling the sandwich

Spread softened butter on one side of each slice of bread.
Take the medium‑boiled egg, cut it in half and place halves (yolk side facing down) onto two of the buttered bread slices.
On each of those, spread filling around the medium‑boiled egg so it surrounds and covers the egg halves.
Top with remaining bread slices (buttered side down).

4. Finishing touches

Using a sharp knife, carefully slice each sandwich in half (or however you prefer).
If using chives, sprinkle inside or garnish.
Serve immediately for best texture.

Chilling the filling prevents soggy bread.

Use room-temperature eggs for easier peeling.

Shokupan or brioche works best for softness.

Optional chives add brightness and flavor.