INSTRUCTIONS
1
Place eggs in a medium pot and cover with cold water by one inch. Bring to a boil, cover pot, and turn heat off. Let eggs cook, covered, for 12 minutes. Transfer eggs to a bowl of ice water and chill for 15 minutes.
2
Carefully peel and separate yolks and whites. Finely chop half of the egg whites and place in a bowl. (Reserve remaining egg whites for another use.)
3
Place yolks in a medium bowl and mash using a fork until smooth. Add mayonnaise, salt, sugar, pepper, and cream to mashed yolks and mix. Stir in chopped egg whites and chill.
4
Spread butter evenly over one side of each slice of bread. Top a buttered side slice with the egg salad and cover with another slice, butter side down.
