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8 large eggs
1 tablespoon Kewpie or other mayonnaise
1 dash sugar
Salt, to taste
1 teaspoon milk, or as needed
4 slices shokupan or other thick, fluffy white bread, edges trimmed, optional
Before assembling your egg salad, cook eight eggs until jammy—you want the yolk mostly translucent, but not super runny. If you’re boiling your eggs, about 6 minutes should do the trick. If you’re steaming them, cook for 9 minutes. Cool in an ice water bath before peeling. Set aside two eggs (one egg per sandwich) for slicing later.

Mash the rest of the jammy eggs until they are the size of small gravel. Add a tablespoon of Kewpie mayo, a dash of sugar, and salt to taste along with a teaspoon of milk. Mash until combined and the egg salad texture is to your liking. If your eggs are overcooked or you