Boil the eggs until they are almost hard boiled, roughly 9 minutes.

After they are boiled, plunge them into some ice water and let them sit for 15 minutes. Peel and then carefully slice open your eggs, placing the cooked yolks in one bowl and the whites in another.

Mash the yolks with the back of a fork until they are mostly broken down.

In another small bowl, combine salt, sugar, and heavy cream.

Heat for about 10 seconds and stir to dissolve as much of the grains as possible.

Pour heavy cream mixture into the bowl with the mashed egg yolks. Add a few dashes of black pepper into the bowl, along with mayo and softened butter. Mix these ingredients together until a light paste forms.

Take your egg whites and chop them up into small pieces, then fold these pieces into the egg yolk mixture. This completes the egg salad; set aside.

Take two slices of your favorite white bread and cut off the crusts.

Open the slices and spread roughly ⅓ of the egg salad with a butter knife.

Close the sandwich and cut diagonally down the middle to form two triangle-shaped pieces. Repeat for each additional sandwich.