Place The Eggs In A Medium-size Pan And Add Normal Water. Turn On The Heat And Bring Water To A Boil. When It Comes To A Rolling Boil, Switch Off The Heat, Cover And Let Eggs Stand In Hot Water For 10 To 12 Minutes.

Remove Eggs From Hot Water And Place Them Into Ice-cold Water And Let Them Cool. Peel The Eggs And Then Chop Them Into Small Pieces. Chop Green Onions And Fresh Coriander Leaves.

Place The Chopped Eggs In A Bowl, Add In The Mayonnaise, Mustard, Salt, Pepper, Chopped Green Onion And Chopped Coriander. Stir Well To Combine.

Cover And Refrigerate The Egg Salad About An Hour To Cool. (But This Step Is Optional)

Lay One Slice Of Bread On A Surface, Spread About Half Of The Egg Salad Filling Over The Bread And Top It With The Second Slice Of Bread.