Ingredients
- Ice Cubes for ice baths
- 1 Scallion very thinly sliced
- 1 tablespoon Kewpie Mayonnaise plus more for spreading
- 1 tablespoon Crème Fraîche
- 1½ teaspoon Rice Wine Vinegar
- 1½ teaspoon Dijon Mustard plus more for spreading
- Kosher Salt to taste
- 6 Large Eggs
- Flaky Sea Salt such as Maldon
- 4 slices Milk Bread or Brioche/White Bread
- Furikake Seasoning to finish
Method
Boil the Eggs
- Fill a pot with water and bring to a boil. Set up 2 ice baths in separate bowls.
- Lower all 6 eggs into boiling water. Once boiling resumes, reduce heat and simmer gently for 8 minutes.
- Remove 3 eggs to the first ice bath. Continue cooking remaining 3 eggs for 6 more minutes, then transfer to second ice bath. Let sit 5 minutes.
Make the Dressing
- In a small bowl, stir together scallion, Kewpie, crème fraîche, vinegar, and Dijon. Season with kosher salt.
Chop and Fold
- Peel the hard-boiled eggs in their ice bath. Chop into ¼-inch pieces.
- Fold chopped eggs into the dressing using a spatula. Season to taste.
- Halve the Soft-Boiled Eggs
- Peel the soft-boiled eggs. Slice in half lengthwise. Yolks should be jammy.
Assemble the Sandwiches
- Spread Dijon on 2 bread slices and Kewpie mayo on the other 2.
- Sprinkle flaky salt on soft-boiled egg halves and place two halves yolk-side down in the center of each Dijon slice.
- Spoon about ½ cup egg salad over the soft-boiled eggs. Spread evenly toward crusts.
- Close with remaining mayo-slathered bread slices (mayo side down).
Trim and Slice
- Cut off left and right crusts (parallel to yolks). Rotate sandwich and slice into thirds to reveal the perfect cross-section.