It’s not glamorous but sometimes glamour isn’t what you’re looking for in a sandwich filling. I first made egg mayonnaise when working in a local cafe/ wine shop/madhouse. I was always a bit snobby about it but turns our egg mayo is feckin’ delicious. Next week I hope to have some decent, not yellowy photos.

Anyway. Life’s good and quiet for now. I’m really enjoying the one on one time I have with my baby son now that Tom is in playschool, but my days he takes forever. I know he has small legs but it’s not that. Mum has little legs and she can be very speedy. It’s the saying hello and goodbye to everyone, the touching everything and truck and bus pointing. He is cute as hell though so I think I’ll hang on to him.

I was determined to be remarkably svelte by the time we headed off on our holidays. That’s on Saturday. I still haven’t broken down through the 11 stone mark. I decided that this week I wouldn’t snack. Just three good meals. I couldn’t. Even knowing it was for only 6 days, I couldn’t. I am a weak, weak pug. I did cut down to only one piece of cake after dinner but if my husband had offered me a magnum I damn well would have eaten it. Odd.

Let’s contemplate the absence of will power while making egg mayo.

I made enough for four people for some sandwiches for lunch but add more of the stuff you like and less of the stuff you don’t.

Eggs                    6

Scallions            5

Dill                      1 tablespoon when chopped

Mayonnaise       3 tablespoons

Lots of salt and pepper

Put the eggs in a pan and cover with water. Put the pan on a medium high heat and bring to the boil. Boil for about 7mins.

While that’s doing that you can do the rest. Slice the scallions at angle, because you’re fancy, in pieces about 1/2cm long. Put them in a mixing bowl.

Cut up the dill and into the bowl with it.

Put in the mayonnaise.

When the eggs have finished cooking drain them and then fill the same pan with cold water and leave the eggs in for a few minutes to cool down to a temperature that won’t take the skin off your fingers. Alternatively, if you have patience you could just leave them out of the water for a while to cool down in their own time.

When they have cooled, peel them.

Roughly chop them and throw them into the mixing bowl as well.

Stir everything together and season well. I love salty eggs.

Serve with fancy bread and maybe even some rocket. I don’t have any pretty photos showing a handsome sandwich, just a bowl of finished mix. Sorry.