Chop the Eggs: Peel and finely chop the hard-boiled eggs, transferring them to a mixing bowl.

Mix the Ingredients: Add mayonnaise, French mustard, salt, black pepper, minced onion, and dill to the eggs and mix thoroughly.

Prepare the Bread: Lay out the crustless bread slices flat; optionally toast them for crunch.

Assemble the Sandwiches: Spread the egg salad onto 3 slices of bread, topping with the remaining slices.

Cut and Secure: Cut each sandwich into 6 small pieces and insert toothpicks into each for easy serving.

Serve or Store: Serve immediately or store in an airtight container in the refrigerator.