Egg Salad Tea Sandwiches

1. Peel and grate the hard-boiled eggs with a box grater. 2. Add the mayonnaise, onion powder, both mustards, chives, cayenne, parsley, garlic powder, salt, and pepper, and mix well. 3. Lay out the bread on a work surface and spread each slice with the butter. 4. Divide the egg salad among half of the bread slices, add lettuce, and top with the rest of the bread. 5. Wrap each sandwich in plastic wrap and refrigerate up to two hours until ready to serve. 6. Trim the crusts off of the sandwiches with a serrated knife and cut the sandwiches into rectangles or triangles, and serve.