"Egg mayonnaise" is an eternal classic of British sandwiches and picnics: a creamy, mustardy egg salad with fresh chives. It comes together in a few minutes.
1. Put the 8 eggs in cold water, bring it to the boil, and cook them for exactly 8 minutes.
2. Plunge them into iced water – this way they peel easily, and the edge of the yolk does not go grey.
3. Peel them and mash them coarsely with a fork – do not purée them.
4. Mix in the 120 g mayonnaise, the 1 teaspoon English mustard, 1 teaspoon salt and plenty of pepper.
5. Stir in most of the finely chopped chives (1 bunch).
6. Mound it onto the lettuce leaves, sprinkle with the remaining chives, and serve with the 4 slices of toast.
Tip: English mustard is strong and hot – this is what sets it apart from the milder Hungarian egg salad.
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