Preparation Steps

• Fill a 3 to 5 quart pot halfway with water and bring to a boil. One at a time, use a spoon to gently lower the eggs into the boiling water so they don’t crack. Cover the pot, turn off the heat, and set the timer for 12-15 minutes for yolks that are set but not chalky; adjust time for desired doneness.
• When the eggs are done, transfer them to an ice bath for at least 1 minute.
• Crack and peel the eggs. Transfer them to a bowl and mash with a fork or use an egg slicer. Mashing will get you a smoother consistency, and an egg slicer is faster.
• Combine milk, mayonnaise, salt, pepper, sugar and nutmeg with the eggs and mix gently. Taste, and adjust accordingly.
• To assemble your sandwiches, butter one side of one slice of bread and spread the egg salad mixture on the other slice.
• Place buttered bread on top, cut the crusts off, and halve the sandwiches.
• Serve immediately or keep them in an airtight container in the refrigerator for 2-3 days.