Tamago Sando

Method

1. Boil the eggs for 10 mins and put in ice bath to rest after boiling
2. Peel the egg and slice it in half to seperate the yolk from egg white
3. Crush the cook yolk with fork and add Kewpie japanese mayo, Dijon mustard, sugar, salt, pepper and lemon to the yolk mixture
4. Slice egg white and crush it with the yolk, add mayo to prefer texture
5. Put in fridge for several mins. to chill
6. Toast bread and spread egg mixture