Preparation

1. Put eggs into a small saucepan and cover completely with water. On high heat, bring water to a full boil then turn off the heat. With the pot covered, let the eggs sit for 11 minutes. Empty the water from the saucepan and rinse eggs with cold water and allow to cool. Peel eggs under cold running water.
2. Finely chop the eggs( try not to mash the yolks). Gently mix the chopped eggs, mayo, mustard and salt in a bowl.
3. Use a round cookie cutter or a thin glass that will cut two circles out of one slice of bread and avoid cutting the crust. Make 12 bread circles. (Keep the leftover scraps of bread to make fresh breadcrumbs.)
4. Assemble the tea sandwiches. Spread about an inch of egg mixture onto a bread round and then top with another bread round. Skewer a parsley leaf with a cocktail fork or toothpick and insert into the middle of the sandwich to hold it together and keep the parsley leaf in place. Serve the tea sandwiches at room temperature. Pairs well with green or black tea such as Earl Grey or English Breakfast