Japanese Egg Salad

Ingredients

5 large eggs

¼ cup Kewpie mayonnaise

½ teaspoon kosher salt, plus more to taste

½ teaspoon granulated sugar

⅛ teaspoon black pepper

2 teaspoons heavy cream

Directions

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; Gently fold whites into yolk mixture until just coated. Chill for 1 hour. reserve remaining egg whites for another use.