1. Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool. 2. Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste. 3. Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs. 4. Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve. 5. Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking. 6. Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk. 7. For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg. ---------------------------------------------------------------------------
Nutrition
Ingredients
