Lightly crack the eggs and boil for 12 minutes and 20 seconds from water temperature to make boiled eggs. Cut almond milk bread into 6 slices.
By lightly cracking the eggs, water will permeate through the cracks during boiling, making it easier to peel the shell.
*Because the best timing varies slightly depending on the size of the pot, the amount of water, and the heat source, please use this time as a reference and make adjustments in your own household. The reference shows boiling in a small pot with a capacity of 1.3 L and 500㎖ of water. In this case, the water was added and boiled over high heat for less than 4 minutes, after which it boiled over high heat for 1 minute and then lowered to low heat for 7 minutes.

Peel the shell while soaking the boiled egg in water and separate the yolk from the white. Season the whites of the eggs with salt and pepper.

Chop the yolks and whites and mix them in one dish.

Dress with mayonnaise and mustard and mix roughly.
To take advantage of the flavor of the eggs themselves, use mayonnaise somewhat sparingly; 2 teaspoons per egg is a good rule of thumb. You can add more if you like, but no more than about 1 tablespoon. Add mayonnaise a little at a time as you taste.

Place two slices of almond milk bread on a sheet of cooking paper and spread mayonnaise on both.

Place egg salad on almond milk bread with mayonnaise and spread egg salad gently toward all four corners.

Place another slice of bread on top, fold the cooking paper over the top and bottom, and wrap the egg sandwich.

Cut the wrapped egg sandwich from the middle. A hearty egg sandwich is ready!