Bring a large pot of water to a boil, with the pot covered. When the water comes to a boil, gently lower the 8 eggs into the water. Set one timer to 6 ½ minutes, and another timer for 10 ½ – 11 minutes.

When the first timer goes off, remove 2 of the eggs and immediately plunge them in cold running water.

When the second timer goes off, immediately plunge the remaining eggs in cold running water to cool them off. (Make sure to not mix up the soft boiled and hard boiled eggs).

When the eggs are cool enough to be handled, carefully peel the soft boiled eggs and set aside for later. Peel the hard boiled eggs to make the egg salad filling.

Slice the hard boiled eggs, adding about 2 tablespoon of mayonnaise, a generous pinch of salt and white pepper, sugar, and finely chopped green onions. Use a spoon to mix everything together.

Cover the bowl and keep in the fridge until you’re ready to make the sandwiches.

Cut the 2 soft boiled eggs in half using a sharp knife. Lightly season each of the halves with salt.

Take two slices of bread. Trim the edges off the bread slices.

Spread a thin layer of butter or mayo on one slice of bread, and another thin layer of dijon mustard on the other.

Place one half soft boiled egg in the middle of a bread slice and spread a layer of egg salad filling around the egg half.

Place the other slice of bread on top and slice the sandwich in half.

Serve immediately.