Mini Egg Salad Sandwiches

Ingredients:

• 12 large eggs
• 0.5 cup mayonnaise
• 2 tbsp chopped fresh chives
• 2 tbsp mustard
• 10 slices of white country bread

Preparation:

1. In a large saucepan, cover the eggs with water until they are completely covered, and bring to a boil on the stovetop. Turn off the heat, cover, and let the eggs sit for 20 minutes. Drain the hot water and cover with cold water. Let them sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag, and refrigerate until completely cool, at least 3 hours or overnight.
2. Using an egg slicer or knife, finely chop the hard-boiled eggs. Place them in a large bowl. Add the mayonnaise, green onions, mustard, salt, and black pepper and mix until smooth. Spread the egg mixture on bread and make sandwiches. Cut each sandwich into 3 pieces.