Creamy Japanese Egg Sandwich

Step 1: Boil the Eggs

Place 4 large eggs in a saucepan and cover with about ¼ inch of water. Heat over medium-high heat until the water comes to a boil. Once boiling, cover the pot and steam the eggs for 11 minutes. Afterward, turn off the heat, drain the hot water, and pour cold water over the eggs to cool them down.

Step 2: Prepare the Kewpie-Style Mayonnaise

In a bowl, combine ½ cup mayonnaise, ¼ teaspoon kosher salt, ¾ teaspoon white sugar, 1 teaspoon Dijon mustard, 3 dashes of hot sauce (to taste), 1 teaspoon lemon juice, and 2 teaspoons rice vinegar. Mix well until smooth. Cover with plastic wrap and refrigerate until ready to use.

Step 3: Prepare the Egg Salad

Peel the boiled eggs and transfer them to a shallow bowl. Using the back of a fork, mash the eggs until you reach your desired texture. Add ½ teaspoon salt, ¼ teaspoon white sugar, 1 pinch cayenne pepper, and 1 tablespoon heavy cream. Then stir in 3 tablespoons of the prepared Kewpie-style mayonnaise. Mix everything together until well combined. Cover and refrigerate the egg salad for at least 1 hour to chill. Taste and adjust the seasonings as needed.

Step 4: Assemble the Sandwiches

Butter 4 slices of soft white bread with 1 tablespoon softened unsalted butter. Divide the chilled egg salad in half and spread it evenly over two slices of bread. Top with the remaining slices to form the sandwiches. For a refined touch, remove the crusts before serving.