Rich and buttery egg mayo filling in between super soft shokupan slices—this tamago sando is super easy to whip up for your next snack! You don’t have to go to Japan’s 7-Eleven or Lawson for your next egg sandwich.
Course: Lunch, Sandwiches, Snack
Keyword: egg salad sandwich
Author: Huy Vu
6large-sized eggsroom temperature for hard boiled
1large-sized eggroom temperature for medium boiled (optional)
NOTE: For this recipe, I chose to boil the eggs separately since the timing was very close and I didn’t want to rush. You can choose to boil the eggs in the same pot and remove one egg at the appropriate time too.
Medium-boiled egg: In a pot of boiling water over medium-high heat, add all eggs and boil for 7 minutes and 30 seconds exactly. Prep a bowl with cold water and ice. At 7 minutes and 30 seconds, remove ONE egg and place it in the ice bath for 2 minutes. Remove the egg, peel it carefully, and set it aside.
Hard-boiled egg: Refill the ice in the ice bath if they melted. At 9 minutes, remove the rest of the eggs from the pot and place them in the ice bath for 2 minutes. Remove the eggs and peel them.
Filling & assembly
Take your hard-boiled eggs and slice them in half, adding them into a mixing bowl. Use a fork to mash up the eggs into minced pieces.
Add the milk, kewpie, sugar, salt, and black pepper to the eggs and mix until combined. Place this mixture in the fridge for 10 minutes to chill and thicken.
Cut the crusts from your shokupan and spread the butter on one side of each bread slice.
Cut the medium-boiled egg in half and place them face side down on two pieces of bread.
Remove your filling from the fridge and add the filling on either side of the medium-boiled egg so that it’s surrounding and covering the egg on top. Take another slice and add it on top to complete your sandwich. Repeat with the other sandwich
Carefully slice the sandwich in half. Serve immediately.