Add the eggs to a large pot of boiling water. Decrease the heat to very low, barely simmering. Fill a large bowl with ice cold water. After the eggs have been in the boiling water for 8 minutes, transfer them to the bowl of cold water and allow them to cool in the bowl. Once cool, peel eggs and set aside.
Toast the fennel seeds in a small, dry skillet over medium-high heat for 3-4 minutes, shake the pan occasionally. Add the oil and stir in the chili pepper. Cook for 1 minute, stirring occasionally, then remve from heat.
In a large bowl, roughly mash the boiled eggs with a for. Drizzle the fennel-chili oil over the eggs, then fold in the parsley or chives. Season to taste with salt and pepper.
Spread a generous dollop on a slice of your favorite bread, top with another slice of bread, and enjoy!