Tamago sando is a Japanese egg sandwich, which is always made with Kewpie mayonnaise and white bread. This sando is perfect for any occasion – we’ve had it as lunch meal preps, as midnight snacks, and we even made them for a potluck party!
Servings: 2-3 sandos
Prep Time: 5 min
Cook time: 10 min
Ingredients:
- 6 eggs
- 1/4 cup Kewpie (Japanese mayo)
- 1/2 cup green onions
- Salt + Pepper
- Butter
- Sliced white bread
- Dijon mustard
Recipe:
- Boil the eggs for 9 minutes on medium heat. Once cooled, peel the eggs.
- Chop the green onions.
- In a bowl, use a metal whisk or a fork to smash the eggs until pieces are small and are even in size.
- Mix in the kewpie and green onions. If the mixture is too dry, add more kewpie as needed. Add Salt + Pepper to taste.
- Spread butter on the bread, then toast until light brown. Spread Dijon mustard on one slice for each sandwich.
- Sandwich the egg mixture in between two bread slices.
Enjoy!
Notes:
- Kewpie mayo is a special Japanese mayo that can often be found at Asian markets (H Mart, 99 Ranch Market, Mitsua, Marukai, Greenland Supermarket, Uwajimaya, etc.), but may also sometimes be found in larger chains like Walmart. It’s a key ingredient for tamago sandos, but if Kewpie is not available to you, feel free to use American mayo with this recipe (although many people will then consider it more of an egg salad sandwich than a true tamago sando). It’s still mighty delicious, though!
- You can also add sriracha to give the sandwich some extra kick!
- We made this for a party using 3 dozen eggs, 1 bunch green onions, and 2/3 bottle of kewpie. It makes 18-20 sandwiches. Make it for your next gathering, it will be a guaranteed hit!
fork & spoon 
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