Ingredients
- 5 large eggs
- 3 1/2 tablespoons Japanese mayonnaise
- 1/2 teaspoon granulated sugar
- Kosher salt to taste
- 2 pinches black pepper
- 4 slices soft white bread
- 1 tablespoon unsalted butter softened
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cook for 9-11 minutes for hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to cool for a few minutes.
- Gently peel the cooled eggs.
- Transfer the eggs to a bowl; mash them with a fork.
- Add mayonnaise, sugar, salt, and pepper to the mashed eggs. Stir until well combined.
- Evenly coat one side of each slice of bread with softened butter.
- Divide the egg salad between two slices of bread, spreading it evenly over the buttered side.
- Position the leftover bread slices on top, with the buttered sides facing down, to create sandwiches.
- If you prefer, remove the crusts. Slice each sandwich in half and serve right away.