Japanese 7-Eleven Egg Salad Sandwich

Bring a medium saucepan of water to a boil over medium-high. Using a slotted spoon, carefully lower eggs into boiling water; cook 11 minutes. Remove eggs using a slotted spoon, or carefully drain into a sink. Plunge eggs into a bowl filled with ice water, and let stand until cool, about 15 minutes. Drain well. Carefully peel eggs.

Using your hands, split eggs open; separate yolks and whites. Place yolks in a medium bowl, and mash using the back of a fork until broken down and a few chunks remain; set aside. Finely chop egg whites; place in a small bowl, and set aside.

Add mayonnaise, salt, sugar, and pepper to mashed yolks in bowl; gently stir until mixture is combined and some chunks remain. (Mixture should not be too chunky or a paste.)

Add half of the chopped egg whites to yolk mixture in medium bowl; reserve remaining egg whites for another use. Gently fold whites into yolk mixture until just coated. Chill 1 hour.

Stir cream into chilled egg mixture; season with additional salt to taste. Set aside. Spread butter evenly over one side of each bread slice. Top 1 slice, butter side up, with egg salad. Cover with remaining slice, butter side down. Trim off and discard crust; cut sandwich in half diagonally so you have 2 triangles. Serve.