Konbini-Style Egg Salad Sando

Bring about 1 inch of water to a boil in a small saucepan over medium heat.

Gently lower the eggs into the boiling water and cover with a lid.

Cook the eggs for about 12 minutes, maintaining a light boil.

Then 12 min of waiting

Transfer the eggs to an ice bath to cool completely before peeling.

Mash the peeled boiled eggs in a bowl with Kewpie mayonnaise, Dijon mustard, sugar, and salt to taste until smooth and fluffy.

Spread the egg salad evenly onto slices of shokupan bread, trim the crusts, and slice diagonally to serve.