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Ingredients:

4 large eggs
120 g (½ cup) whole egg mayonnaise
2 tbsp finely chopped chives
¼ cup chopped coriander leaves
Salt and pepper, to taste
2-4 bread rolls (or 6-8 slices bread)
softened butter, for spreading
pear chutney (or chutney of choice), for spreading
¼ iceberg lettuce

Courtesy of Poh, from Adam & Poh’s Great Australian Bites

Serves: 2 - 4
Preparation time: 25 minutes

Method:

Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. As soon as the water comes to the boil, cook for 8 minutes. Drain and refresh in cold water until cold. Peel, then place in a bowl and mash with a fork.

Add the mayonnaise, chives and coriander and mix well. Taste, season and adjust if needed.

Butter both sides of the rolls well (or each slice of bread), then top a good slather of pear chutney. Pile on the egg mixture, then top a double layer of lettuce. Place the lids on top and serve.

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Contributor: Cam