It's a fixture of British sandwich shops and lunchboxes alike -- simple, but hard to get wrong if you go easy on the mayonnaise.
Ingredients
- 4 hard-boiled eggs, peeled (see our boiled eggs guide)
- 3–4 tbsp mayonnaise
- Salt and pepper
- Optional: a little mustard, snipped chives or spring onion, cress
Method
- Chop the eggs roughly for a chunkier filling, or mash with a fork for something smoother.
- Mix in the mayonnaise a spoonful at a time until it's as loose or thick as you like it.
- Season with salt and pepper, and stir through mustard or spring onion if using.
- Spread onto buttered bread, or spoon onto salad leaves. Best eaten the same day.
Getting the ratio right: add the mayonnaise gradually rather than all at once -- it's much easier to loosen a dry mixture with an extra spoonful than to rescue one that's gone too wet.
Related reading
Need the boiled-egg method first? See boiled eggs. Or for another classic use of a boiled egg, try kedgeree. See all egg recipes.