Bring a pot of water to a boil.
Carefully add the eggs and cook for 10 minutes.
Transfer the eggs to an ice bath to cool completely.
Peel the eggs and slice them vertically. Separate the yolks from the whites.
In a bowl, mash the egg yolks with Kewpie mayonnaise, Dijon mustard, sugar, salt, and pepper until smooth.
Finely chop the egg whites and fold them into the yolk mixture. Mix well.
Cut the crusts off the Texas toast slices.
Heat neutral oil in a pan over medium heat.
Fry the bread in the oil until golden and crispy on both sides.
Transfer the toast to a wire rack and lightly dab with a paper towel to remove excess oil.
Slice each piece of toast diagonally.
Use a butter knife or spatula to gently create a pocket inside the thickness of the bread.
Fill the pocket with the egg salad mixture. Bring a pot of water to a boil.
Carefully add the eggs and cook for 10 minutes.
Transfer the eggs to an ice bath to cool completely.
Peel the eggs and slice them vertically. Separate the yolks from the whites.
In a bowl, mash the egg yolks with Kewpie mayonnaise, Dijon mustard, sugar, salt, and pepper until smooth.
Finely chop the egg whites and fold them into the yolk mixture. Mix well.
Heat neutral oil in a pan over medium heat.
Cut the crusts off the Texas toast slices.
Fry the bread in the oil until golden and crispy on both sides.
Transfer the toast to a wire rack and lightly dab with a paper towel to remove excess oil.
Slice each piece of toast diagonally.
Use a butter knife or spatula to gently create a pocket inside the thickness of the bread.
Fill the pocket with the egg mixture.
Enjoy!