Start by placing 4-6 large eggs in a pot and cover them with cold water. Bring the water to a rapid boil over medium-high heat. Once boiling, remove the pot from the heat and cover, letting the eggs sit for 12 minutes.

Transfer the eggs to a bowl and run cold water over them for about 5 minutes. Peel the eggs under running water, then chop them into medium-sized pieces.

In a mixing bowl, add chopped eggs, 1/4 cup of Japanese mayonnaise, 1 tablespoon of dijon mustard, and a pinch of sea salt. Gently fold until well combined, keeping the mixture slightly chunky.

Use a cookie cutter to cut 8-10 slices of crustless white bread into circles for mini sandwiches. Place bread rounds on a clean surface.

Spread a generous dollop of egg salad onto one piece of bread and top with another round, pressing down gently to create a sandwich. Repeat until all ingredients are used.

Garnish each sandwich with fresh parsley or secure with a cocktail fork. Serve at room temperature for best enjoyment.