Start by placing large eggs in a pot and covering them with an inch of cold water. Bring the water to a rolling boil over medium-high heat. Cover the pot and remove it from heat, letting the eggs sit for 12 minutes. Then, place them under cold running water to cool before peeling.

Once the eggs have cooled, roughly chop them into small, chunky pieces and place the chopped eggs in a mixing bowl.

In the bowl with the chopped eggs, add mayonnaise, Dijon mustard, and a sprinkle of sea salt. Gently fold the ingredients together until the mixture is creamy, but still chunky.

Use a round cookie cutter to cut 12 circles from 6 slices of soft white bread. Avoid the crust.

Take two bread circles and place a generous spoonful of the egg salad mixture between them. Gently press together and garnish with parsley if desired.

Arrange the sandwiches on a platter and serve at room temperature.