Ingredients

• 12 eggs

• ½ cup mayonnaise

• 2 tbsp parsley; finely chopped

• 2 scallions; chopped

• 8 slices white bread

Instructions

1. Place the eggs in a pot and fill the water until they are submerged.

2. On high heat, boil the water. Once the water comes to a rolling boil, cover the pot and remove from the heat. Let 4 of the eggs cook for 5 minutes and transfer to a bowl of ice water. Cover and leave the remaining eggs in the water for an additional 9 minutes before transferring them to ice water as well. 

3. Once cool, carefully peel the eggs. Set the four eggs that were only cooked for 5 minutes aside. 

4. Place the remaining eggs in a bowl and mash with a fork until the eggs are broken up to your desired consistency. 

5. Stir in the mayonnaise, parsley, and scallions. 

6. Cut the crust off of the slices of bread. Spread an even amount of egg salad onto each slice. Using a spoon, form an indentation about the size of an egg facing horizontally. Place the remaining eggs into the indentations on four of the slices. Place another slice on top of the others. 

7. Slice the sandwiches exactly in half and serve.