Fill a medium pot with water and bring it to a rolling boil over high heat. Add 1 tablespoon of vinegar, then carefully add the eggs and cook for 10 minutes.

Transfer the eggs to a bowl of ice water and cool for 5 minutes.

Peel the eggs and separate the whites from the yolks.

In a bowl with the yolks, add mayo, sugar, and black pepper. Mash together until creamy.

Fold in the finely chopped egg whites gently.

Spread the egg mixture between two slices of milk bread. For better integration, place a weighted plate on top for 5 minutes.

Trim off the crusts if desired and cut the sandwich diagonally to serve.