6TablespoonsMayonnaiseGood Quality, like Hellmann's
1TeaspoonDijon MustardOptional, but delicious
½TeaspoonPaprikaOptional, but delicious
Salt and Pepperto taste
8Slicesfresh bread
Instructions
Boil the Eggs
Place the eggs in a single layer in a pot. Cover with at least 1 inch of cold water. Cover the pot and bring to a boil over high heat. Once the water is boiling remove from the burner and let the pot stand (keep that lid on!) for 12 minutes.Once they are done you can remove the eggs from the water and place them in a strainer/colander and run cold water over them until they have cooled down. Now onto peeling! For a tip on peeling eggs see note in recipe introduction.
Prep the Toppings
Finely dice your chosen toppings. For these pictures I did ½ red bell pepper and one stalk of green onion. For more topping combo ideas see the note in the recipe introduction.
Put it all together
In a medium mixing bowl, place your peeled eggs with the mayonnaise, mustard and paprika. Use a pastry cutter and cut the eggs until they are small and the ingredients are nicely mixed in.
Add in the toppings and season with salt and pepper. stir to combine.
divide into 4 portions. cover once piece of bread with the filling and then top with another piece of bread. Slice diagonally, because why not. Enjoy!