4 medium (US large) eggs, hard-boiled
a few lettuce leaves
150ml/¼ pint/scant ⅔ cup mayonnaise
chopped fresh parsley and cayenne pepper to garnish
baby plum tomatoes to serve
1 Shell the eggs and cut them in half lengthways.
2 Wash and drain the lettuce and arrange on a plate.
3 Place the eggs on the lettuce, cut-side down, and coat with the mayonnaise. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes.