Chopped Egg Salad With Caper Berries & Fresh Herbs

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4 hard-cooked eggs, peeled

2 sprigs chervil

2 sprigs tarragon

2 sprigs flat-leaf parsley

2 fresh basil leaves

3 tablespoons extra virgin olive oil

-- Kosher salt

4 slices pain de mie, about 3/4 inch thick, or other French white sandwich bread, crusts removed

1/2 teaspoon piment d'Espelette (see Note)

12 caper berries, rinsed and dried

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