Egg Mayo

Directions

1. 1
   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.
2. 2
   Cool in cold water, then slice off the top of the egg, being careful not to break the shell.
3. 3
   Scoop out the egg, mash with a fork and mix with the mayonnaise.
4. 4
   Fill the empty shell with the egg mixture and top with a tsp of lumpfish roe and a sprig of dill.
5. 5
   Cut out rounds of toast using a pastry cutter, making a smaller hole in the centre for the egg to sit in.