Classic egg salad with homemade mayonnaise and chives, and an egg salad sandwich

Bring water to a boil with a pinch of salt and a dash of vinegar.

For the mayonnaise, with the yolk at room temperature and the oil measured, mix the yolk with a little salt, pepper and about a teaspoon of mustard for about 20 seconds until slightly foamy to start the emulsion.

Add the oil a little at a time, letting each addition incorporate as it thickens, until all 150 ml is in.

If very thick, whisk in a drop of apple cider vinegar for tang and to loosen; cover and refrigerate only while the eggs cook, since the oil firms and crusts if kept too long.

Lower the room-temperature eggs gently into the boiling water and cook 8 minutes, no more.

Chop the chives as small as possible so there are no large pieces.

Pour off the boiling water and run very cold water over the eggs for 30 to 40 seconds to stop the cooking, then leave in cold water a good five minutes.

Crack and roll the eggs gently and peel under running water; keep the peeled eggs in a bowl of cold water.

Slice the eggs into small pieces with an egg slicer, both directions, into a bowl.

Fold in four to five generous tablespoons of mayonnaise gently, add a little chives, mix and taste; add a tablespoon or two more mayonnaise.

Variations offered: a few pinches of curry, extra Dijon mustard, or crisp pan-fried chopped streaky bacon mixed in.

For the sandwich, spread the egg salad gently with a spatula on soft white bread, top with a second slice and cut with a long bakery knife so it is not squashed.