Egg Salad Sandwich with a Twist

1. Prepare the Eggs

Bring a large pot of water to a rolling boil, then carefully lower half of the eggs into the boiling water. Simmer for 8 minutes for soft-boiled and an additional 6 minutes for hard-boiled. Scoop out the eggs with a slotted spoon and transfer them to an ice bath.

2. Make the Creamy Dressing

In a small bowl, mix together the finely sliced scallion with Kewpie mayonnaise, crème fraîche, rice wine vinegar, and Dijon mustard until smooth. Add a pinch of kosher salt to taste.

3. Prepare the Hard-Boiled Eggs

Peel the hard-boiled eggs underwater to help the shell slip off easily. Once peeled, chop them into 1/4-inch pieces.

4. Prepare the Soft-Boiled Eggs

Carefully peel the soft-boiled eggs and slice them in half to reveal the creamy yolk.

5. Spread on the Bread

Spread Kewpie mayonnaise on one side and Dijon mustard on the other side of each slice of milk bread.

6. Assemble the Sandwich

Place the soft-boiled egg halves on the mustard side of the bread, top with the chunky egg salad, then gently press the second slice of bread, mayonnaise side down, on top.

7. Final Touches

Trim the crusts off the sandwich for a clean edge, and then cut the sandwich into three equal parts.