Tamago Sando

Instructions

1. Boil the eggs
   Place eggs in a saucepan and cover with cold water by 1 inch. Bring water to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 8 minutes for jammy centers. Immediately transfer eggs to an ice bath to stop cooking.
2. Prepare the egg mixture
   Once cooled, peel the eggs and place in a medium bowl. Using a fork or potato masher, mash the eggs to your desired consistency. Some prefer a chunky texture while others prefer it smoother.
3. Make the dressing
   In a small bowl, mix together the Japanese mayonnaise, Dijon mustard, sugar, salt, white pepper, and rice vinegar (if using). Fold this mixture gently into the mashed eggs until well combined. Add chopped chives if using.
4. Prepare the bread
   Lightly butter each slice of bread. This creates a moisture barrier to prevent the sandwich from becoming soggy.
5. Assemble the sandwich
   Spread the egg mixture evenly onto two slices of bread, making sure to spread it right to the edges. Place the remaining bread slices on top to form sandwiches.
6. Trim and slice
   Using a sharp knife, carefully cut off the crusts (traditional for Tamago Sando). Then slice each sandwich diagonally or straight down the middle into two triangles or rectangles.