- In a pot of simmering water, cook the eggs for 10 minutes. Using a slotted spoon, remove the eggs from the pot and plunge into a bowl of ice water. Let cool for 15 minutes. Peel the eggs. Rinse and pat dry.
- In another bowl, mash the eggs with a fork. Add the mayonnaise and chives. Season with salt and pepper.
- Meanwhile, on a work surface, using a bread knife, remove the crust from the bread (see note). Cover the bread with a clean dishcloth until the egg mixture is ready.
- Spread out half of the bread slices and cover with the cucumber. Top with the egg mixture and chips. Cover one side of the remaining bread slices with mayonnaise and place, mayonnaise-side down, over the sandwiches. Cut the sandwiches in half or into four.
You can dry out the crusts and use them to make breadcrumbs.