1. Bring a pot of water to a boil over medium high heat. Add the eggs to the pot and cook on a simmer for 10 minutes. When the time is up, remove the eggs and immediately chill in cold water or an ice bath.
2. When the eggs are cold, peel and cut in half. Separate the yolks from the whites.
3. Place the yolks into a bowl with the Japanese Original Mayo and mash the yolks into the mayo until smooth.
4. Chop the egg whites and gently mix into the Japanese Original Mayo and yolks. Add extra mayo if a creamier filling is desired.
5. Butter both slices of bread and add the egg salad to one slice, spreading evenly. Top with the other slice of buttered bread.
6. Optionally chill first, then slice off the crusts and cut the sandwich in half. Enjoy!
ingredients
2 large eggs 2 tbsp Bachan’s Japanese Original Mayo, plus more if desired 2 slices milk bread/shokupan 1 tbsp butter, room temp
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