In a small pot, boil your water. Meanwhile, run your eggs under warm water to bring the shells to room temperature to prevent them from cracking.
Slowly add them to your boiling pot of water one by one. Set a timer to boil four of them for 9 minutes and two of them for 8 minutes. Cover with a lid.
Meanwhile, prepare an ice bath for your eggs.
At the 8 minute mark, remove your two eggs and transfer to an ice bath.
At the 9 minute mark, remove the remaining 4 eggs and transfer to an ice bath. Make sure to note which ones are the 8 minute eggs.
Crack and peel your eggs.
Place only 4 of the eggs into a bowl and mash them with a fork. Add your scallions, Japanese mayo, salt and mash it altogether.
Slice the other two eggs in half.