Preparation

• Gently tap one end of each egg to create a micro-crack. Place the eggs in a saucepan, cover with water, bring to a boil, then turn off the heat and let sit for 10 minutes.
• Place the boiled eggs in a bowl of cold water and peel them, rinsing to remove shell residues.
• Separate the egg whites from the yolks. Mash the yolks in a bowl with a fork.
• Chop the egg whites into approximately 5mm cubes.
• Gently mix the egg whites, yolks, and 40g of mayonnaise. Season with salt and pepper.
• Prepare 4 slices of bread. Optionally butter the bread and add a thin layer of mustard, then place a portion of egg mixture on 2 slices, with a thicker layer in the middle. Top with the remaining slices.
• Trim the crusts if not using 100% mie bread, then cut each sandwich in half or quarters to serve.