For key visual process photos, refer to the body of the blog post.

• Add eggs into a small saucepan or pot and cover with water.
• Bring to a boil over high heat. Once boiling, reduce the heat to minimum and cook for 7 minutes.
• Drain the eggs and immediately rinse with cold water (to stop the cooking).
• Gently tap all over the surface of the egg and peel off the egg shell. (Tip: I find it easier to do this under running cold water, or in an ice bath).
• Repeat with the remaining egg.
• Add the peeled eggs into a medium bowl.
• Use a fork to mash the eggs.
• Add kewpie mayonnaise, Dijon mustard, salt and pepper (to your taste), green onions and give it a mix to combine thoroughly.
• Spread the egg salad mixture evenly onto a slice of white bread.
• Add the second slice of bread on top and gently press down.
• Slice in half and serve.
• If you prefer, you can trim off the crusts prior to serving.