Prepare an ice bath by filling a large bowl with ice water.

In a medium pot, bring water to a rolling boil and carefully add the organic eggs. Cook for 7 minutes for soft-boiled, or 10 minutes for hard-boiled.

Transfer eggs to the ice bath and let cool for 2 minutes. Crack the shells and peel while lukewarm.

Mash peeled eggs in a mixing bowl and add sugar, salt, pepper, and mayonnaise. Mix until creamy; add milk if using hard-boiled.

Spread softened butter on one side of two slices of bread and layer creamy egg salad on one slice. Top with the other slice.

Trim crusts and slice the sandwich in half diagonally before serving. Garnish with chives if desired.