8 peeled, chopped, hard-cooked large eggs*
1/4 cup mayonnaise
2 tablespoons chopped dill pickle
2 teaspoons Dijon mustard
1 1/2 teaspoons sliced chives
1/2 teaspoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 lightly toasted slices white or rye bread
Combine all ingredients, then spread between the slices of bread.
*To hard-cook eggs, cover them with 1 in. water and bring water to a boil. Remove pot from heat and cover it with a lid; let stand 12 minutes. Drain and peel eggs.