4 eggs, at room temperature
about 6 tablespoons store-bought mayonnaise
2 teaspoons freshly chopped chives and/or 1 spring onion, trimmed and finely chopped
1 tablespoon finely chopped parsley leave
Bring a saucepan of lightly salted water to the boil (enough water to cover the eggs generously). Using a spoon, slip the eggs into the water and boil them gently for 6-8 minutes, depending on size. Drain off the boiling water, then place under running cold water to cool the eggs down as quickly as possible.
Tap the egg shells to break and peel. If not using straightaway, keep shelled eggs in cold water in the fridge.
Place the mayonnaise in a bowl and stir through the chives and spring onion, if using. Season well with salt and freshly ground black pepper.
Dry the eggs with kitchen paper and chop (using an egg slicer to chop the eggs is handy here). Add to the mayonnaise and gently mix.
Serve egg mayonnaise on toasted MacKenzie High Country Bread. Top with chopped parsley.