Egg salad

Drop the eggs into already boiling water, cover so it returns to a boil quickly, and cook 14 minutes.

Drain through the pot lid in the sink and run cool water over the eggs until cool.

Crack the shells all over with the back of a spoon, push the spoon edge under the shell at the hollow end and peel; rinse each.

Halve the eggs, push the yolks into a bowl and mash smooth with mayonnaise, relish, mustard, salt and pepper; season strongly.

Dice the whites and add them.

Add coarsely chopped shallot and thinly sliced cucumber; taste and adjust. Undershoot the moisture if using cucumber, as it releases water overnight.

Serve on lightly toasted bread or little rolls.