Fill a pot with water to cover the eggs and boil them for 10–12 minutes. Add 0.5 tsp coarse salt and 1–2 tbsp vinegar to the water.

Separate the boiled egg whites and yolks. Mash the yolks with a fork or spoon.

Chop the egg whites finely with a knife.

Combine the mashed yolks and chopped whites in a bowl.

Add 2 tbsp mayonnaise, 1 tbsp mustard, 0.3 tsp salt, and a pinch of ground pepper to the egg mixture. Mix thoroughly.

Spread cream cheese on one side of each bread slice.

Generously layer the egg salad on one slice of bread and cover with another slice spread with cream cheese.