7 large eggs (cold)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
1/4 teaspoon Worcestershire sauce
White sandwich bread
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
Peel eggs and set aside. In a medium bowl, add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste. Whisk until smooth.
Place a cooling rack over the bowl and press the eggs through to dice. Fold the eggs into the mayo mixture. Divide among bread to make sandwiches, serve.
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