Boil the Eggs: Start by placing the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes.

Cool and Shell: After your time is up, transfer the eggs to a bowl of cold water. This helps stop the cooking and makes the eggs easier to peel. Once cool, peel the eggs and chop them into small pieces.

Mix the Ingredients: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and fresh chives, stirring gently to ensure the eggs remain somewhat chunky.

Season: Add a pinch of salt and pepper to taste. Give it one final mix to incorporate all the flavors.

Toast the Bread: Butter the outside of each slice of sourdough bread and toast it on a skillet until golden brown and crispy.

Assemble: Spread the creamy egg salad generously on one slice of toasted bread, top with another slice, and cut in half.