Japanese Egg Salad Sandwich

Recipe View Gently place the eggs in a saucepan and add about 1/4 inch of water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and steam for exactly 11 minutes. (15 minutes)

Recipe View Turn off the heat, carefully drain the hot water, and immediately run cold water over the eggs to cool them down. This stops the cooking process and makes them easier to peel. (5 minutes)

Recipe View In a mixing bowl, whisk together the mayonnaise, salt, sugar, Dijon mustard, hot sauce, lemon juice, and rice vinegar to create a luscious, Kewpie-style mayonnaise. Cover with plastic wrap and refrigerate to allow the flavors to meld. (5 minutes + 30 minutes chilling)

Recipe View Once the eggs are cool, peel them carefully. In a shallow bowl, use a fork to gently mash the eggs to your desired consistency. Some prefer it chunky, others prefer it smooth. (5 minutes)

Recipe View Add the salt, sugar, cayenne pepper, heavy cream, and 3 tablespoons of the refrigerated Kewpie-style mayonnaise to the mashed eggs. Stir gently until everything is well combined. Cover and refrigerate for at least 1 hour to allow the flavors to fully develop and the egg salad to chill thoroughly. Taste and adjust seasonings as needed. (5 minutes + 1 hour chilling)

Recipe View Lightly butter each slice of bread with softened unsalted butter. This adds a delightful richness and prevents the bread from becoming soggy. (2 minutes)

Recipe View Divide the chilled egg salad evenly between two slices of bread, then top with the remaining slices to form sandwiches. If you desire a refined presentation, trim the crusts before serving. (3 minutes)