Tamago Sando

INGREDIENTS

• 6 Egg
• 8 slices Bread
• 4 tbsp Mayonnaise
• 2 tsp Milk
• 1 tsp Sugar
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tsp Butter

STEPS

1. 1

   Place 6 eggs in a saucepan and cover with cold water by about 2 cm. Bring to a boil over medium-high heat, then boil for 10 minutes for fully set yolks.

   ⏱ 10 min

2. 2

   Transfer the eggs to ice-cold water for 5 minutes, then peel and pat dry.

   ⏱ 5 min

3. 3

   Chop the peeled eggs into small pieces. Mix with 4 tbsp of mayonnaise, 2 tsp of milk, 1 tsp of sugar, 0.5 tsp of salt, and 0.25 tsp of black pepper until creamy but slightly chunky.

4. 4

   Spread 2 tsp of butter over one side of each 8 slices of bread. Toast the bread in a dry skillet over medium heat for 2 to 3 minutes per side, until lightly golden and crisp.

   ⏱ 3 min

5. 5

   Spoon the egg salad onto one toasted slice, spreading it evenly to the edges. Top with the second slice, cut into halves, and serve.