Boil the eggs

• Place the eggs in a small saucepan and cover with cold water.
• Bring to a boil over high heat, then lower the heat slightly and simmer for 8 minutes.
• Drain the hot water and refill the saucepan with cold water; set aside.

Prepare the onion

• Peel and finely chop the red onion.

Mash the eggs

• Peel the eggs and place them in a medium shallow bowl.
• Roughly mash the eggs with a fork into fine pieces.

Mix the egg salad

• Add the mayonnaise, Dijon mustard, half of the red onion, salt and pepper.
• Mix and mash with the fork until thoroughly combined.
• Taste and adjust the salt and pepper if needed.

Toast the bread

• Slice the bread and toast it, or leave it fresh.

Assemble and serve

• Top the bread with the egg mixture.
• Add the sliced cucumber on top.
• Finish with extra sea salt and pepper.