5 Dorothy Lane Market Organic Large Eggs
¼ cup Kewpie Mayonnaise
½ tsp kosher salt, plus more to taste
Pinch of sugar and white pepper to taste
2 tsp DLM A2 Guernsey Heavy Cream
2 Tbsp softened butter
4 slices DLM Milk Bread
Place eggs in a medium pot and cover with cold water by one inch. Bring to a boil, cover pot, and turn heat off. Let eggs cook, covered, for 12 minutes. Transfer eggs to a bowl of ice water and chill for 15 minutes.
Carefully peel and separate yolks and whites. Finely chop half of the egg whites and place in a bowl. (Reserve remaining egg whites for another use.)
Place yolks in a medium bowl and mash using a fork until smooth. Add mayonnaise, salt, sugar, pepper, and cream to mashed yolks and mix. Stir in chopped egg whites and chill.
Spread butter evenly over one side of each slice of bread. Top a buttered side slice with the egg salad and cover with another slice, butter side down.