Japanese Egg Salad Sandwich

Ingredients

• 4 large eggs

For the Kewpie-Style Mayonnaise:

• ½ cup mayonnaise
• ¼ teaspoon kosher salt
• ¾ teaspoon white sugar
• 1 teaspoon Dijon mustard
• 3 dashes hot sauce, or to taste
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons rice vinegar

For the Sando:

• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon white sugar
• 1 pinch cayenne pepper
• 1 tablespoon heavy cream
• 4 slices soft white bread
• 1 tablespoon unsalted butter, softened

Directions

1. Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2. Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3. Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4. Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you’re fancy.