Add the eggs into a sauce pan, all in a flat layer, fill with water, just enough to barely cover the eggs, heat with a high heat

Once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

Once the eggs are hard boiled, transfer them into a large bowl with iced water

After 1 to 2 minutes and the eggs are cool enough to handle, peel them, then transfer them into a cutting board and roughly chop them

Add the chopped eggs into a large bowl, along with the mayonnaise, dijon mustard, celery, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed

Ligthly toast the slices of sandwich bread, then evenly spread the egg salad over each bottom toast, top off with a dash of paprika, some chopped fresh chives and another piece of toast, enjoy!