Egg Mayo in the Shell

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Ready In: 18 mins

4 - eggs

2 tablespoons - mayonnaise

- salt & pepper

1 - spring onion (a.k.a. scallions or salad onions)

2 teaspoons - lumpfish roe (or caviar!)

1 sprig - dill

4 slices - bread

Place the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 5 minutes.
Cool in cold water then, with a sharp knife, slice off the top of the egg, being careful not to break the remaining shell. Scoop out the egg into a bowl, mash with a fork season to taste and mix with the mayonnaise. Slice or chop the spring onion into the finest slices or smallest pieces possible. For each egg, add ½ teaspoon of chopped onion to the bowl and mix well.
Fill the empty shells with the egg mixture and top with ½ teaspoon of lumpfish roe and a tiny sprig of dill. Toast the bread slices then use an upturned glass or cup to cut them into round shapes. Using a pastry cutter, make a smaller hole in the centre for the egg to sit in.