Ingredients:
10 eggs
1/3 cup real mayo
2 tablespoons dijon mustard
salt & pepper
2 tablespoons chives (finely chopped)
1 loaf french bread (baguette)
2 to 3 tablespoons olive oil
20 cornichons

Prepare the eggs according the the Perfect Hard Boiled Eggs ^[1] recipe. When cool, place all eggs in a medium bowl and use a pairing knife to slice up eggs into small chunks. (You can also use a food processor, but I find that it tastes much better when done by hand.) Mix in mayo and mustard. Add salt and pepper to taste. Stir in chives and refrigerate. Meanwhile, cut off ends of baguette. Slice the remainder of the baguette into 1/2 inch slices on the diagonal. Brush olive oil on to each piece of bread and cook in oven at 300 degree for 5 to 10 minutes or until warm toasty but not  rock hard. While bread is toasting, cut cornichons into thirds. Once bread is done, spread egg salad evenly among all slices of bread and garnish each piece with three slices of cornichon.