Tamago Sando (Japanese Egg Sandwich)

Ingredients

• 2 slices Japanese sandwich bread
• 3 medium-boiled eggs (peeled)
• 1 1/2 tablespoons Japanese mayonnaise (such as Kewpie)
• 1/4 teaspoon dijon mustard
• 1/8 teaspoon white pepper
• 1/8 teaspoon onion powder
• 1 pinch salt (to taste)

Instructions

1. 1

   Slice one egg in half: Slice one boiled egg in half.

2. 2

   Make egg salad: Roughly chop the remaining two eggs and add them to a bowl, along with 1 1/2 tablespoons Japanese mayonnaise, 1/4 teaspoon dijon mustard, 1/8 teaspoon white pepper, 1/8 teaspoon onion powder, and 1 pinch salt. Mix well to combine.

3. 3

   Top bread with halved eggs: Place 2 slices Japanese sandwich bread on a flat surface and add the halved eggs to one slice of bread with the tapered end of each egg pointing towards opposite corners.

4. 4

   Cover with egg salad: Cover the halved egg with the egg salad mixture.

5. 5

   Make sandwich: Place the second slice of bread over the first, and gently press the edges down to mold the bread to the shape of the eggs.

6. 6

   Cut off crusts: Cut the crusts off if you like and then slice the sandwich diagonally to reveal the halved eggs in the center.