Japanese Egg Salad Sandwich (Tamago Sando)

Name: Japanese Egg Salad Sandwich (Tamago Sando)
Total time: 85
Yield: 2
Ingredients: 4 large eggs; 0.5 cup mayonnaise; 0.25 teaspoon kosher salt; 0.75 teaspoon white sugar; 1 teaspoon Dijon mustard; 3 dashes hot sauce, or to taste; 1 teaspoon freshly squeezed lemon juice; 2 teaspoons rice vinegar; 0.5 teaspoon kosher salt, or to taste; 0.25 teaspoon white sugar; 1 pinch cayenne pepper; 1 tablespoon heavy cream; 4 slices soft white bread; 1 tablespoon unsalted butter, softened

Recipe by John Mitzewich from allrecipes.com

Lunch 1 Hr. 25 Mins.

Ingredients

2 servings

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4 large eggs
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0.5 cup mayonnaise
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0.25 teaspoon kosher salt
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0.75 teaspoon white sugar
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1 teaspoon Dijon mustard
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3 dashes hot sauce, or to taste
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1 teaspoon freshly squeezed lemon juice

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2 teaspoons rice vinegar
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0.5 teaspoon kosher salt, or to taste
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0.25 teaspoon white sugar
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1 pinch cayenne pepper
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1 tablespoon heavy cream
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4 slices soft white bread
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1 tablespoon unsalted butter, softened

Instructions

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.
Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
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.
Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.