Boil the eggs Place the eggs in a pan and add water so it covers the eggs by a couple inches. Turn the heat on to high. As soon as the water comes to a boil, set a timer for 6 minutes, and lower the heat slightly so the eggs are simmering.  Once the timer rings, drain the water from the pot and cover the eggs with water and ice. Let the eggs sit in the ice bath for 5 minutes. 

Prepare the filling Peel the eggs and dice them fine. I use an egg slicer and rotate the eggs after slicing them, slicing again, so I have small little pieces of diced egg. Add the mayonnaise and a dash of salt. Mix gently to combine, taste, and adjust seasoning if needed.

Prepare the sandwiches Divide and gently spread the egg salad across two pieces of bread. Top with the other two slices. Using a bread knife or sharp kitchen knife, Cut off the crusts of the sandwiches (enjoy them as your snack), and place them on a plate. Serve immediately or cover and refrigerate until ready to serve.