1. Put the eggs in cold water, bring to the boil and cook for exactly 8 minutes.
2. Plunge into iced water – they peel easily and the yolks stay bright.
3. Peel and crush roughly with a fork – do not mash to a paste.
4. Mix with the mayonnaise, English mustard, salt and plenty of pepper.
5. Stir through most of the finely chopped chives.
6. Pile onto lettuce leaves, scatter with the remaining chives and serve with toast.
Tip: A perennial of British sandwiches and picnics. English mustard is hot and sharp – that is what sets it apart from milder versions.
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