Japanese Egg Sandwich

Chop eggs and Place the chopped eggs in a bowl. Mix with mayonnaise, sugar, salt and white pepper, and stir until well mixed. Make sure you add the minimum amount of mayonnaise first, and then add more as needed. For the consistency and creaminess that I like, a total of 6 eggs only requires about 2 – 2 1/2 tbsp of mayonnaise.

Cut the edges off your bread slices. Next, cut the soft boiled eggs in half. The yolk should be nice and jammy, so it’s important to use a sharp knife. Sprinkle a little salt over the eggs. Place the soft boiled egg on the sandwich slice, in the middle, with the egg yolk down. I only add one half of the egg, right in the middle (mainly because the sandwich bread I use isn’t big enough for two egg halves). However, if you’d want to skip the soft boiled egg in the middle, that’s fine too. It’ll still be a great mayo egg sandwich.