Creamy Japanese Egg Sandwich (Tamago Sando)

10 Extra Large Eggs Free-Range ¼ cup of Japanese Mayo 1 tsp of Sugar Black Pepper Milk Bread 4 Sandwiches INSTRUCTIONS In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes. Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling. Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls. Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy. Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture Add the egg salad between two pieces of bread and put a weighted plate on top to rest for 5 minutes. Optional, cut off the crust, and enjoy! #eggsalad #japaneseeggsandwich #easyrecipe