How to make it

1. Fill a pot with water. Add in 6 eggs and heat it over high heat. Bring the water to a boil. Remove the pot from the heat and cover. Let the eggs sit in the pot for 10 minutes then remove them and place them into a bowl of ice water for 10 minutes. Remove them from the ice water and remove the shells. Roughly chop the eggs and set it aside in a large bowl.
2. Bring another pot of water to a boil. Gently lower the remaining 2 eggs into the boiling water. Cook them for 8 minutes then remove them and place them into a bowl of ice water. Remove them from the ice water and remove the shells. Slice the eggs in half lengthwise and set them aside.
3. Use a fork to mash the chopped eggs even more. Then add in the Lee Kum Kee Panda Brand Sweet Soy Sauce, sugar, salt, green onions, milk, and Japanese Style mayo. Mix until combined.
4. Spread some of the butter onto each slice of bread. Then spoon a layer of the egg salad onto each slice of bread. Place one halved egg, cut side down, into the center of 4 of the bread slices. Top each of them with the remaining slices of bread.
5. Cut off the crusts for each sandwich then slice them in half. Enjoy!