Japanese egg salad sandwich (tamago sando)

Ingredients

• •12 large eggs, hard-boiled
• •1 green onion, very thinly sliced
• •1 tablespoon Kewpie mayonnaise, plus more for spreading on bread
• •1 tablespoon creme fraiche
• •1 1/2 teaspoon rice wine vinegar
• •1 1/2 teaspoon Dijon mustard, plus more for spreading on bread
• •Kosher salt
• •Flaky sea salt, such as Maldon
• •8 slices milk bread, brioche or white sandwich bread

Steps

1. 1Cook eggs.
2. 2Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, crème fraîche, vinegar and mustard. Season to taste with salt.
3. 3On a cutting board, dice the hard-boiled eggs into 1/4 inch pieces, and gently fold them into the dressing.
4. 4Slice the medium-boiled eggs in half lengthwise. Sprinkle salt on the cut side.
5. 5Lay out your bread for each sandwich, thinly slathering mustard on the inside of one slice and mayonnaise on the other. Arrange the egg halves vertically down the center of each slice of mustard-slathered bread, yolk side down, pointy bit pointing out and round bases touching in the middle.
6. 6Gently divide the egg salad among the sandwiches, over and around the halved eggs. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.
7. 7Top with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the halved eggs.) Halve the sandwiches vertically (cutting thru the halved-egg line), creating a beautiful exposed cross section.
8. 8Serve immediately or refrigerate up to 24 hours.