1. Place the eggs in a saucepan of cold water, bring to the boil and cook for approx. 8 (size L) – 9 (size XL) minutes. Cool them immediately in cold water and peel them.
2. Press four of the eggs through a wide-mesh food mill into a bowl. If you don’t have one, you can finely chop the eggs with a knife.
3. Coarsely chop the remaining 2 eggs with a knife.
4. Mix the eggs with the mayonnaise and stir to form a soft and creamy egg salad.
5. Season to taste with sugar, vinegar, white pepper and a little salt if desired.
6. Stir in a little cream at the end if you want an even silkier consistency.
Good for: Sandwiches (Japanese tamago-sando), smørrebrød, herring and the Easter table in general.