12 to 14 large eggs
1 stick (4 ounces) unsalted butter, room temperature
Salt to taste (I generally used ¾ teaspoon to 1 teaspoon sea salt)
White pepper to taste (approximately ½ teaspoon to ¾ teaspoon)
1 English cucumber, cut into ¼-inch slices
Your favorite loaf of sandwich bread
Hard-boil the eggs.* Peel and mash the warm eggs with the butter (with a fork) until evenly combined. Season with salt and white pepper to taste. Sandwich the egg mixture and slices of cucumber between two slices of bread (depending on how much egg mixture you use for a sandwich, you may run out of it before the loaf of bread is used up). Serve the sandwiches whole or cut into halves. Enjoy! Note: Store leftovers in the fridge.
*Place eggs in a single layer in a deep saucepan and cover with water by 1 inch. Bring to a boil over high heat, and let boil for about 3 minutes. Then turn off heat, and let stand for about 10 minutes. Transfer eggs to a bowl and peel when cool enough to handle (to speed the cooling process, you can run the bowl of eggs through cold tap water).