Mini Egg Salad Sandwiches

Directions

1. 1
   In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop.
2. 2
   Turn off the heat, cover and let the eggs cook in the water for 20 minutes.
3. 3
   Pour the hot water off the eggs and replace with cold water.
4. 4
   Let the eggs sit for 5 minutes.
5. 5
   Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
6. 6
   Using an egg slicer or a knife, finely chop the boiled eggs.
7. 7
   Add to a large bowl.
8. 8
   Add the mayonnaise, chives, mustard, salt and pepper and mix until blended.
9. 9
   Spread the egg mixture on the bread and make sandwiches.
10. 10
    Cut each sandwich into 3 wedges.