Peel and chop the hard-boiled eggs into small pieces. In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, vinegar, and sugar (if using). Stir until everything is well-coated and creamy.
Season with salt and pepper to taste. If you like, add fresh parsley for a burst of color and flavor.
Assemble the Sandwiches:
Lay out the slices of bread on a flat surface. Spread a generous portion of the creamy egg salad mixture onto 4 slices of bread.
Top with lettuce or arugula if desired, and place the remaining bread slices on top to close the sandwiches.
Serve:
Cut each sandwich in half and serve immediately. If you’re preparing ahead of time, store the egg salad mixture in the refrigerator until ready to assemble the sandwiches.
Serving and Storage Tips:
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