Hard boil the eggs. Add eggs to a large saucepan and cover with at least 1-2 inches of cold water. Add a pinch of salt to the water. Bring the water to a boil. Lower the heat and simmer for 1 minute. Cover, and remove from heat. Let sit covered for 12 minutes. Drain hot water from pan and place the eggs in an ice bath to cool briefly. Carefully peel the eggs under running water.

Finely chop hard boiled eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard and dill. Combine lightly with a fork. Season to taste with s&p.

Toast the bread. Layer salmon on each piece of bread so that there is a single layer of salmon covering the bread, spoon on the egg salad, then garnish with a sprig of dill.

Serve.