Tamago Sando

Serves 2

Ingredients

• 4 large eggs
• 3 tbsp Kewpie mayonnaise
• 2 tbsp unsalted butter, softened
• 4 milk bread (shokupan) slices
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp sugar

Instructions

1. 1Bring a medium pot of water to a boil. Gently lower the eggs into the water and boil for 9–10 minutes for fully set yolks.
2. 2Immediately transfer eggs to an ice-water bath and let cool for 5 minutes. Peel the eggs under cool running water.
3. 3Place peeled eggs in a mixing bowl and mash them with a fork until chunky but not completely smooth.
4. 4Add the Kewpie mayonnaise, salt, black pepper, and sugar. Mix gently until evenly combined. Taste and adjust seasoning if needed. Refrigerate the egg salad for 10 minutes to firm up.
5. 5Spread softened butter on one side of each of the bread slices. The butter prevents the bread from getting soggy.
6. 6Divide the chilled egg salad evenly between two buttered slices, spreading it to the edges in an even layer.
7. 7Place the remaining two buttered bread slices on top, buttered-side down. Gently press down with your palm to compact slightly.
8. 8Using a sharp serrated knife, trim off the crusts from all four sides of each sandwich.
9. 9Cut each sandwich in half diagonally to form two triangular halves.
10. 10Serve immediately or wrap tightly in plastic wrap and refrigerate up to 4 hours for later enjoyment.