Tamago sando (Japanese-style egg salad sandwiches)

Boil about eight eggs around seven and a half minutes, between soft and hard; shock in an ice bath and peel.

Mash the eggs roughly with a spatula so the yolk mixes in but stays not too fine; stir in half a cup of QP mayo and a couple of cracks of black pepper; taste.

Spread a generous dollop on two slices of milk bread; add lettuce and tomato to one sandwich and more egg salad to the other.

Chill the sandwiches on a tray in the fridge to set.

Cut off the crusts with a long serrated knife using as few cuts and as little pressure as possible; sprinkle chives on the cut face.