1. Boil eggs drain and peel.
2. Crumble the eggs into a bowl. Mix with mayonnaise and chives and season with salt and pepper to taste.
3. Cut cucumber slices and lay on paper towel to dry.
4. Add cream cheese, mint, and seasoning in a small food processor. Stir in 1/2 of the chives.
5. Spread the mixture over 6 slices of bread.
6. Add a light layer of the egg mixture.
7. Add sliced cucumber then another piece of bread.
8. Repeat this layering twice more. Use a good knife to trim the crusts off the triple-deckers, then cut each into 4 squares & press down gently.
9. Top each mini sandwich with another cucumber slice.Sprinkle with the remaining chives to serve.

Pro tip: Use Eggland's Best Hard-Cooked Peeled eggs as a recipe shortcut - there's no cooking, peeling, or cleanup necessary!