Japanese Egg Salad

Step 1: Boil the eggs using your preferred method. Alternatively, you can follow these steps: Fill a saucepan halfway with cold water and gently place the eggs into the pan. Heat the pan over medium heat. Once the water reaches a simmer, set the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool the eggs by running them under cold water for 30-60 seconds or by placing them in a bowl of iced water.

Step 2: Peel the eggs and transfer them to a chopping board. Coarsely chop the eggs using a sharp knife.

Step 3: Transfer the chopped eggs to a bowl and add the mayonnaise, wasabi paste, milk, salt, sugar, and half of the chopped chives. Mix well.

Step 4: Sprinkle the remaining chives over the egg mixture before serving.