Japanese-Style Egg Salad Sando by Elizabethwu

Ingredients

• 5 large eggs
• 3 tbsp apple cider vinegar (for boiling water)
• 2 tbsp kewpie mayo
• 1 tbsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1/4 tsp msg
• 2 stalks green onion, chopped
• 1/4 tsp cayenne pepper
• 1 tbsp rice vinegar
• 2 slices japanese milk bread (or white bread)
• 1 tbsp butter

Instructions

1. Bring a pot of water to a boil with apple cider vinegar. Add 5 eggs; boil 4 eggs for 9 minutes and 1 egg for 7.5 minutes.
2. Transfer all eggs immediately to an ice-water bath to stop cooking; peel carefully under cold running water.
3. Separate the yolks from the whites of the 4 hard-boiled eggs; finely dice the whites and set aside.
4. In a bowl, mash the 4 yolks with kewpie mayo, dijon, garlic, salt, pepper, sugar, and MSG until smooth.
5. Fold the diced egg whites, green onions, cayenne pepper, and rice vinegar into the yolk mixture to create the egg salad.
6. Butter the bread slices. Spread a layer of egg salad on both slices, creating a small well in the center of one.
7. Place the 7.5-minute jammy egg into the well, close the sandwich, and slice in half to serve.