Japanese Egg Salad Sandwich (Tamago Sando)

steps6tap a number when it is done

1. 1Boil eggs 8.5–9 min from boiling water, then straight into cold water.4eggs
2. 2Peel, separate yolks from whites.
3. 3Mash yolks with mayo, MSG, sugar and yuzu rice vinegar into a smooth thick paste — should hold shape, not runny. Add mayo gradually if dry.2½ tbspmayo (Hellmann's; 2.5–3 tbsp to paste consistency)¼ tspMSG⅓ tspsugar3 dropsyuzu rice vinegar
4. 4Taste paste before adding salt; add a small pinch only if needed.salt, small pinch — taste first, MSG amplifies
5. 5Roughly chop whites in variable sizes, fold into the yolk paste.
6. 6Fill soft white bread, press lightly; optionally trim crusts. Let sit wrapped 10–15 min before eating.soft white bread (Pan di Casa or shokupan-style)