Egg Salad Tea Sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of eash slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.

Yields 10 whole sandwiches or 20 halves or 40 fourths.