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Start by boiling the eggs. Place them in a saucepan and cover with water. Bring to a boil over medium heat, then reduce the heat slightly. Boil two of the eggs for 7 minutes for a soft centre, and the remaining four eggs for 10 minutes until hard boiled. Once done, transfer all the eggs to a bowl of cold water to stop the cooking process, then peel.
To make the egg salad, mash the four hard-boiled eggs in a mixing bowl using a fork. Add the Japanese mayonnaise, Dijon mustard, rice wine vinegar, and season with salt and white pepper. Mix well until smooth and creamy.
To assemble the sandwich, take two slices of bread and spread a generous amount of egg salad on one. Carefully scoop out a small portion from the centre and nestle in one of the soft-boiled eggs. Cover with more egg salad, then top with the second slice of bread and gently press down. Repeat with the remaining ingredients.
Wrap the sandwich in baking paper, slice in half, and enjoy!