Caper-Chive Deviled Egg Sandwiches

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1 dozen extra-large eggs

1/2 cup mayonnaise

2 tablespoon Dijon mustard

1 teaspoon white wine vinegar

2 tablespoons capers, roughly chopped

2 tablespoons finely chopped chives, plus more for garnish

¾ teaspoon salt

8 slices white sandwich bread (I use Udi’s gluten-free)

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