Japanese Egg Sandwich (Tamago Sando)

Serves 4

6 large eggs

¼ cup Kewpie mayonnaise

2 teaspoons milk

½ teaspoon sugar

½ teaspoon salt

⅛ teaspoon black pepper

2 green onions, finely diced

2 tablespoons butter, softened

Boil the Eggs. Fill a medium pot halfway with water and bring it to a boil. Carefully lower the eggs into the water using a slotted spoon or spider strainer. Reduce to medium heat and simmer for 9 minutes. Prepare an ice bath while the eggs cook.
Chill and Peel the Eggs. Once cooked, transfer the eggs to the ice bath to cool for at least 5 minutes. Once cooled, gently peel the eggs.
Separate the yolks. Slice the eggs in half and separate the yolks from the whites. Dice the egg whites into small pieces.
Make the Egg Salad. In a mixing bowl, mash the yolks with a fork until smooth. Stir in Kewpie mayonnaise, milk, sugar, salt, and pepper until creamy. Gently fold in the diced egg whites and green onions.
Assemble the sandwich. Spread butter on one side of each bread slice. Add the egg salad filling to two slices, then top with the remaining slices of bread, buttered side facing in. Press gently to secure. For a traditional presentation, trim the crusts and cut the sandwiches in half.

Enjoy your creamy and flavorful Tamago Sando!