Preparation

• Cook the eggs: Slightly crack one end of each egg on the countertop to create a tiny fissure. Place all eggs in a saucepan, cover with water, bring to a boil, then turn off the heat, cover, and let sit for 10 minutes.
• Once cooked, transfer eggs to a bowl of cold water and peel them. Tip: Use a small spoon to help remove the shell.
• Separate the whites from the yolks. Place the yolks in a bowl and roughly mash with a fork.
• Dice the whites into approximately 5 mm pieces.
• Gently mix the whites, yolks, and 40 g of mayonnaise. Season with salt and pepper.
• Prepare 4 slices of bread. Optionally butter the slices (you can also add a thin layer of mustard). Spread the egg mixture on 2 slices, adding more in the center. Top with the remaining bread.
• Trim the crusts (if using non-crustless bread) and cut each sandwich in half or quarters to serve.