Cut the crusts off the bread slices, and spread one side only with butter.
Crush the boiled eggs while they're still warm if possible, and mix with mayonnaise.
Lay out a piece of plastic wrap, place the buttered bread on top and spread with the egg-mayonnaise mixture.
Roll it up and secure the ends with ties. Put in the refrigerator and go to sleep (zzz~).
The next morning, cut the rolled sandwiches in half, put in a plastic container and bring it along. If you don't cut the rolls they're hard to eat!
When you're ready to eat them, push the rolled sandwich out of the plastic.
Story Behind this Recipe
About 8 years ago, I had to make something to bring to a party at my kid's nursery school. I had no time so I made these the night before and kept it in the refrigerator, but they were still soft and fluffy on the day.
Don't add salt and pepper to the egg filling. Just use mayonnaise to flavor it to really appreciate that eggy taste.