Preparing the eggs

1. Hard-boil the eggs: place them in cold water, bring to a boil, and let cook for 13 minutes.
2. Cool them immediately in ice water to make peeling easier.
3. You can store them in the refrigerator if you are not using them right away.

Preparing the egg salad

1. Mash the eggs with a fork. Leave some chunks for a pleasant texture.
2. In a bowl, mix the mayonnaise, sugar, salt, vinegar, and pepper.
3. Add the mashed eggs and mix gently.
4. Taste and adjust the seasoning: add a little salt if necessary.

Assembling the sandwich

1. Lightly spread the bread slices with mayonnaise or mustard.
2. Top generously with the egg salad.
3. Close, trim the crusts if needed, then cut in half for an authentic konbini look.

Tip

• For a richer taste, add a little more mayonnaise according to your preference.
• Served chilled, this sandwich is even better.

This soft and comforting sandwich pairs perfectly with a light Japanese green tea, such as Sencha or Hojicha, which balances the richness of the egg salad.