Make the egg salad

• Mash the boiled eggs, leaving some bigger pieces for texture.
• Add the mayonnaise, milk, salt, black pepper, sugar and mustard.
• Mix until creamy but not too runny.

Prepare the bread

• Remove the crusts from the bread slices.
• Lightly flatten each slice with your hands or a rolling pin.

Fill the sandwiches

• Spread a generous amount of egg salad in the center of a slice, slightly taller in the middle.
• Top with another slice and press the edges firmly to seal.

Coat the sandwiches

• Dip each sandwich into the beaten eggs.
• Coat with panko breadcrumbs, pressing gently so the crumbs stick well.

Fry until golden

• Heat the oil to 170 °C.
• Fry the sandwiches until golden brown and crispy.

Serve

• Cut each sandwich in half and enjoy while hot.