10 medium hard-boiled eggs, peeled
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tomatoes, peeled, seeded and chopped
1 small bunch arugula, chopped
Salt and freshly ground pepper
Unsalted butter at room temperature
18 white bread slices
Whipped cream cheese
Fresh Italian parsley leaves

Coarsely chop eggs. Place in large bowl. Add mayonnaise and mustard and stir to combine. Mix in tomatoes and arugula. Add salt and pepper.
Lightly butter one side of each bread slice. Spread generous 1/4 cup filling over each of 9 bread slices.
Top each with buttered slice of bread, buttered side down. Cut into hearts, using heart-shaped cookie cutter.
Spoon cream cheese into small pastry bag fitted with small star tip. Pipe star of cream cheese onto center of each sandwich. Garnish with parsley.