Preparation Time: 20

Cook Time: 10

Servings: 4


10 eggs, large

cup Japanese mayo

1 tsp sugar

black pepper as required

milk bread slices

For mayonnaise

cup standard mayonnaise

tsp kosher salt

tsp white sugar

1 tsp Dijon Mustard

1 tsp black pepper sauce, or as per taste

1 tsp lemon juice, freshly squeezed

2 tsp rice vinegar


1. To boil eggs, put water and a tablespoon of vinegar in a vessel (this makes the eggs easy to peel later). Boil eggs for 10 minutes. Lower the flame and cover it for a few more minutes.

2. While eggs boil, make Japanese-style mayonnaise by adding mayonnaise, salt, sugar, Dijon mustard, hot sauce, lemon juice, and vinegar. Cover with plastic wrap and leave to cool.

3. Once the eggs are boiled, put them in a bowl filled with ice and water for five minutes. Then peel it.

4. Cut the eggs in the middle and keep the egg white and yolk in two separate bowls.

5. Add a teaspoon of sugar, black pepper powder, and Japanese mayo to the egg yolk and mix well until all are well combined.

6. Cut the egg whites into small pieces and add them to the creamy egg yolk mixture and mix.

7. Prepare a sandwich with this egg salad by taking bread and pressing it with a heavy plate on top and keeping it for five minutes.