In a medium lidded saucepan, arrange the eggs in an even layer and cover with cold water by 1 inch. Bring to a boil over medium-high heat. As soon as the water starts to bubble, remove from the heat and cover for 15 minutes. Drain the eggs and rinse under cool water. Remove to a cutting board and allow to cool completely. Remove the shell and place eggs in a medium mixing bowl.

Add the remaining ingredients to the mixing bowl. Using a fork or potato masher, smush the eggs into small pieces with the mayo mixture. Stir until the egg is finely chopped and everything is well incorporated. Egg salad will keep for up to a week in the fridge.

Preheat the broiler. Arrange the bread slices on a sheet pan. Toast the bread on both sides under the broiler until golden brown.

Divide the egg salad among four of the slices of bread and spread into an even layer. Top with the remaining bread.