Start by filling a large bowl with ice water for the ice bath.

Bring a pot of water to a rolling boil. Add the organic eggs carefully.

Boil the eggs for 7 minutes for medium soft-boiled or 10 minutes for hard-boiled.

Transfer the eggs to the ice bath for 2 minutes to cool.

Peel the eggs and mash them in a mixing bowl. Add sugar, salt, pepper, mayo, and milk, mixing until creamy.

Spread butter on the bread slices, add a layer of egg salad, and top with another slice of bread. Cut off the crusts if desired.

Serve immediately or wrap in plastic wrap and refrigerate for up to 2 days.