Step 1

In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes.

Step 2

Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling.

Step 3

Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.

Step 4

Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy.

Step 5

Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture

Step 6

Add the egg salad between two pieces of bread and put a weighted plate on top to rest for 5 minutes.

Step 7

Optional, cut off the crust, and enjoy!