Step 1

In a medium pot filled with enough water, bring to a boil over high heat. Optional: add salt to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier. Boil your eggs for 13 minutes covered* (*not shown in video).

Step 2

Once boiled, remove boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).

Step 3

Once eggs are cool to touch, crack and peel them. At this point, you can either follow Steps 4-6 for the traditional aesthetic method OR mash the whole eggs with a fork to your desired consistency.

Step 4

Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.

Step 5

Then run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.

Step 6

Finely dice egg whites. Combine egg yolks and whites.

Step 7

Season egg salad with salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.

Step 8

Cut your brioche buns into half about 95% of the way.

Step 9

Scoop an equal portion of your egg salad onto the bun.

Step 10

Optional: Garnish with dried parsley. Enjoy!