Begin by placing the eggs in a medium-sized saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat, then remove the saucepan from the heat and cover it. Allow the eggs to sit in the hot water for exactly 12 minutes. Once done, transfer the eggs to a bowl of ice water to cool completely, making peeling easier.

After the eggs have cooled, carefully peel them under cold running water to avoid any shell residue. Chop the eggs into small pieces, aiming for a chunky texture. In a mixing bowl, combine the chopped eggs with mayonnaise, a spoonful of mustard, and a pinch of sea salt. Stir gently until just combined, allowing some egg chunks to remain for a delightful bite.

Using soft white bread, lay slices flat on a clean cutting board. With a round cookie cutter, cut circles from each slice, discarding the crusts. Arrange the cut pieces on a platter while you prepare for the assembly.

For each sandwich, spread a generous layer of the egg salad mixture on one bread circle. Top it with another bread circle, pressing gently to secure the filling between the slices. Repeat this process until all ingredients are used.

Carefully arrange the stacked Egg Salad Tea Sandwiches on a pretty platter. Garnish with a small sprig of fresh parsley or a sprinkle of paprika for an added touch of elegance.