Tamago Egg Sandwich (Video)

If you’ve ever visited or known about Japan’s food culture, you will know that this country is a huge pastry and dessert paradise, with unique and flavorful foods that all look aesthetically pleasing. I recently visited Japan and the city is clean and organized, and that is how the people are as well. The people enjoy minimalism, organized-looking things, and sanitary places. The food is almost always presented beautifully, almost too pretty to eat and it’s really an interesting sight to behold.

When in Japan, I found beautiful sandwiches everywhere I went; whether it was the supermarket, a 7-11, or a bakery. There is a sandwich, called the Tamago Egg Sandwich, which is an egg salad sandwiched in between two slices of bread. It is very tasty, especially since I am an egg lover! Some people have elevated the appearance of the sandwich by adding a soft boiled egg, meats, or other vegetables as well. To keep things simple, I made an all-egg sandwich as part of a homemade Sunday brunch. Construction of the egg sandwich is in the video down below and starts at 4:45.

Some of the sandwich contents may ooze out, so many people have wrapped it in plastic wrap or parchment paper before they cut the sandwich, but I didn’t feel the need to use extra wrapping for eating at home. Some people also like to cut the crust off of the bread for aesthetics but I didn’t want to utilize the crusts in another dish or throw them away so I kept them on. Do you see how beautiful this sandwich is? I seriously urge you to try making this Tamago Egg Sandwich!

Tamago Egg Sandwich

yield: 2 sandwiches; 4 sandwich halves


  • 4 hard boiled eggs (boiled for 12 min.)
  • 2 tbsp. mayonnaise OR 2 tbsp. Greek yogurt
  • 1 tsp. mustard
  • 2 tsp. relish
  • salt and pepper to taste
  • 2 soft boiled eggs (boiled for 4 min.)
  • 4 slices of white bread, preferably Hokkaido soft bread toast. However, I used Texas Toast.


  1. Into a medium bowl, add the hard boiled eggs, mayonnaise, mustard, relish, and salt and pepper. Mash with a fork until it is evenly incorporated.
  2. Cut the soft boiled eggs in half.
  3. Take a slice of bread and place 2 slices of the soft boiled egg faced down. Pile on the egg-mayo filling on top of the egg and place another slice of bread on top.
  4. Slice the sandwich in half and chill until ready for serving.
  5. Repeat the steps for the other sandwich and top with herbs for presentation!

Sandwich can be stored in the fridge up to 2 days in an airtight container but is best eaten fresh as it may become soggy. This sandwich is perfect for a picnic, brunch, during tea time, or eaten as a part of breakfast, lunch or dinner! I hope you all give this recipe a try and show off your sandwich-making skills with friends and family!


*Nutrition facts are estimates












24 thoughts

    1. Hi there! This looks amazing! I’m so glad you liked the recipe and the ones you made look so beautiful. Your blog looks great and I can’t wait to see what other things you cook!

      1. Hi Jamie, Thank you. I am glad you approve. 🙂 My sandos did not come as a pretty as yours. The yolks on mine got kind of messed up but I had fun making the sandwiches. Will definitely make them again and practice to make better ones! Take care!

  1. I just fixed this sandwich for lunch. My picky husband was even impressed. This sandwich will be one of our lunchtime faves. I prepared my soft and hard-boiled eggs in my Instant Pot. Did 3-3-3 for the soft and 5-5-5 for the hard-boiled eggs. We didn’t want our soft-boiled eggs to be really runny.

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