Egg Salad Sandwich

Ingredients

• 6eggs
• 1/3 cupmayonnaise
• 4 slicewhite bread, soft, thick cut
• 1/4 ozchives, finely snipped
• 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Lower the eggs into boiling water and cook for 10 minutes, then move them straight into a bowl of iced water for 5 minutes before peeling. Cold eggs peel cleanly and stop cooking immediately.

2. 2

   Halve the peeled eggs and scoop the yolks into a bowl. Chop the whites into rough 5 mm pieces and set them aside.

3. 3

   Mash the yolks into the mayonnaise with the salt and pepper until completely smooth and pale, like a thick custard. Then fold in the chopped whites and the chives.

4. 4

   Pile the filling generously onto two slices of bread, right to the edges, top with the other two and press down gently. Cut off the crusts if you want the proper version, then cut each sandwich in half.