No-Mayo, Herby Egg Salad Sandwiches

1. Bring a small pot of water to boil. Add the eggs, and cook for exactly 7 minutes. While the eggs are boiling, prepare an ice bath (fill a bowl with ice & water). When the eggs are ready, immediately transfer to the ice bath and let cool at least 5 minutes before peeling.
2. Add the peeled eggs to a medium bowl, and mash with a fork. You can leave the egg chunks thicker for more texture, and mash it more finely if that’s your preference. Mix in the pickles, herbs, calabrian chili peppers, honey mustard, and a good pinch of salt and pepper. Taste, and add more salt and pepper, if desired. You can also add more honey mustard if you want a stronger flavor (or lemon is also good, but I didn’t use it here).
3. Toast your English muffins, and then add the egg salad. Grate some Parmesan on top of the egg salad before closing up the sandwich!