Begin by preparing an ice bath to cool the eggs after boiling. Fill a large bowl with ice and cold water.

In a medium saucepan, bring water to a vigorous boil over high heat. Gently lower the Pete and Gerry’s organic eggs into the boiling water using a slotted spoon.

Once the boiling time is up, carefully transfer the eggs from the saucepan to the prepared ice bath using the slotted spoon.

After the eggs have cooled, peel them while still lukewarm. In a mixing bowl, mash the eggs with a fork until they reach your desired texture.

Next, lay your slices of Japanese milk bread on a clean cutting board. Spread softened unsalted butter generously on one side of each slice.

Scoop a generous portion of the egg salad mixture onto one slice of bread, spreading it evenly. Top with another slice, butter-side down.

To finish, carefully trim the crusts from the edges for a neat presentation. Cut the sandwich in half diagonally.

Serve this delightful creation right away for the best taste and texture!