Egg Salad Sando

Boil the eggs in a pot of water for 10 minutes.

Then 10 min of waiting

Transfer the boiled eggs into an ice bath to cool down and make peeling easier.

Peel the eggs under cold running water, starting from the wider end.

Set aside the neatest peeled egg to slice later for the sandwich filling.

Separate the yolks and egg whites of the remaining 4 eggs.

Press 1 whole egg and 3 egg yolks through a fine-mesh strainer using a spatula into a bowl to create a fine, fluffy texture.

Finely chop 2 of the egg white halves into small, chunky bits.

Add the chopped egg whites, mayonnaise, Dijon mustard, salt-MSG mix, and sugar to the bowl with the strained egg mixture.

Mix all the ingredients together thoroughly with a spatula until creamy and fluffy.

Slice the reserved whole boiled egg into thin rounds.

Lay out two slices of Japanese milk bread and spread a layer of the prepared egg salad onto each slice.

Place the sliced boiled egg rounds down the middle of one of the bread slices, then top with more egg salad.

Close the sandwiches with the remaining bread slices, slice off the crusts, and cut each sandwich in half.