Place the eggs in a large saucepan and cover with cold water so that the eggs are covered by an inch of water.

Bring the water to a boil over high heat and then immediately remove it from the heat.

Allow the eggs to stand in the hot water for 10-15 minutes.

Remove the eggs from the pan and allow to cool completely.

Peel and rinse the eggs.

Grate the eggs into a large glass mixing bowl.

Stir in the mayonnaise, mustard, chutney, onion, salt, and pepper until very well combined.  

Spoon the egg salad into a container with a tight fitting lid and chill for at least 30 minutes.

Make the sandwiches:

If you are using regular sliced bread, flatten the bread using a rolling pin.

Lie 5 slices of the bread onto a flat surface.

Spread each of the 5 slices with the egg salad mixture. Don’t add too much or the sandwiches will be too messy.

Top with the remaining bread and gently press down.

Use a sharp knife to cut off the crusts and discard.

Slice each sandwich into 4 triangles or 3 fingers.

Serve cold.