Add the eggs into a saucepan and fill with water just enough to 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, leave the eggs to sit there for exactly 10 minutes

In the meantime, using a box grater, finely shred the zucchini, then add the shredded zucchini into a fine sieve with a bowl underneath, and season with salt, mix together

After leaving the eggs in the saucepan for exactly 10 minutes, transfer them into a bowl with iced water, once the eggs are cool enough to handle, about 2 to 3 minutes, peel the eggs, and then using a box grater, finely shred the eggs

Add the shredded eggs into a large bowl, along with the mayonnaise, dijon mustard, chopped red onion, chopped celery, chopped pickels, grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and mix together until well mixed

Move back to the zucchini, using the back of a large wooden spoon, push down on the zucchini, this is to remove any of the water that has been extracted, then add the zucchini to the egg salad and mix together until well mixed

Lightly toast the slices of sandwich bread, then add the egg salad mixture over the slices of toast and top off with another slice of toast, enjoy!