The Japanese egg sando is on everyone’s lips right now – quite literally!

Egg sando recipe — The nutrient-rich and incredibly versatile egg take center stage in this sandwich recipe. Rörstrand's Mon Amie mug doubles as a vase. The butter dish is by HAY, the French press by Heirol, and the bowls adorned with blue dots are by Motarasu.

Don’t let tamago sando’s simplicity fool you – this humble sandwich, made with just a handful of ingredients, is packed with flavors. With its pillowy texture and creamy filling, it’s no wonder this Japanese egg sandwich has become a true classic. Try this easy recipe and taste the magic for yourself!

MANY COUNTRIES have their own take on an egg-filled sandwich. In Finland, the sandwich is topped with egg and anchovies, while the Swedes prefer fish roe spread and sliced eggs. In North America, the classic choice is egg salad which is a creamy mix of mayonnaise, mustard, and chopped eggs.

The combination of eggs and bread is both simple and satisfying – an easy, hearty snack that’s perfect for a busy day.

In the Nordic countries, open-faced sandwiches are the standard, but in Japan, egg sandwiches follow the American tradition of using two slices of bread. The Japanese version's signature ingredients are unique: Kewpie mayonnaise and shokupan, a pillowy-soft, slightly sweet white bread. While Kewpie mayo is easy to find in larger supermarkets, authentic shokupan can be more elusive. If you can’t get your hands on it, brioche or the softest, most airy white toast bread will work just as well.

Traditional 7-Eleven-style Japanese egg sandwiches are filled with creamy egg salad, whereas American versions often have a sliced boiled egg at the centre. You can choose whichever style suits you best! In this recipe, another sandwich features a whole boiled egg, while the other – a Nordic-inspired take with pickled cucumbers and fish roe spread – is made with classic egg salad.

If you're having your sandwich as a snack, spread a thin layer of butter on the bread to prevent it from getting wet. Chill the egg filling in the fridge before assembling so it is cleaner to slice. When it's time to cut the bread, use a serrated bread knife to keep the filling neatly in place.

Egg sando – Japanese egg sandwich (for 2 people)

Ingredients:

4 slices of white sandwich bread
4 eggs
2–3 tbsp Japanese mayonnaise*
½–1 tsp salt
Chopped spring onion
Ground black pepper

Instructions:

Boil the eggs for 7 minutes and let them chill – you can also do this in advance. Peel the eggs and finely chop two of them in a bowl. Add the mayonnaise, sugar, and a pinch of salt. Mix well. Cut the crusts off the bread slices. Spread the egg salad onto two slices of bread, leaving a small hollow in the centre for a whole egg. Place a whole boiled egg in the hollow and sprinkle with chopped spring onion and black pepper. Top with another slice of bread and cut straight down the middle to reveal the halved egg inside. Enjoy immediately or pack as a snack for later!

*If you can’t find Kewpie mayonnaise, mix 1 tsp of sugar and 1 tsp of vinegar into regular mayonnaise.

Cucumber & roe egg sando

Ingredients:

4 slices of white sandwich bread
4 eggs
4 tbsp Japanese mayonnaise*
A pinch of salt
Chopped spring onion
Fish roe spread
Ground black pepper

Pickled cucumbers
½ cucumber
100 ml vinegar
50 ml sugar
1 tsp salt
100 ml water

Instructions:

Peel the cucumber if preferred and slice it into thin rounds. Mix the vinegar, sugar, salt, and water in a lidded container. Add the cucumber slices, close the lid, and shake well. Let the cucumbers marinate for about an hour.

Boil the eggs for 7 minutes and let them chill – you can also do this in advance. Peel the eggs, finely chop all four, and mix with the mayonnaise. If you are using fish roe spread, don't add salt to the egg mixture.

Cut the crusts off the bread slices. Spread the egg salad onto two slices of bread, then squeeze excess liquid from the pickled cucumbers and layer them on top. Sprinkle with chopped spring onion and black pepper. Add fish roe spread onto one slice of bread, then place it on top as a lid. Cut the sandwich straight down the middle and serve immediately, or pack it as a snack for later.

*If you can’t find Kewpie mayonnaise, mix 1 tsp of sugar and 1 tsp of vinegar into regular mayonnaise.

Design Stories contributor Suvi Kesäläinen is a photographer, who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.