Trim the edges off the bread slices. Cut the eggs in half and remove the yolks. Coarsely chop the egg whites.

In a blender, add ricotta cheese, milk, egg yolks, parsley, black pepper and salt. Process until smooth and creamy.

Pour this mixture into a bowl and add the chopped egg whites. Give it a quick mix.

Spread egg salad filling evenly on two slices of bread and place remaining slices over the filling. Cut each egg salad sandwich in half and serve them with a glass of milk.