Boil and cool the egg. Hard boil the egg until fully cooked, then let it cool completely before peeling.
Separate the yolk and white. Split the egg in half and separate the yolk from the white.
Strain the yolk. Push the yolk through a fine mesh strainer for a smoother, finer texture.
Chop the white. Finely chop the egg white, then combine it with the strained yolk in a bowl.
Mix in the mayo and seasoning. Stir in the Kewpie Mayonnaise Easy Squeeze Tube, chopped chives, and a pinch of salt until the egg salad is creamy and evenly combined.
Assemble and serve. Spread the egg salad over the Hawaiian rolls, then cut and serve.
