The sublime combination of tomatoes and basil is the epitome of summer. The fresher the eggs the creamier their whites will be. This is perfect as part of a cold ‘al fresco’ lunch on a warm day.
Put the eggs into a saucepan, cover with cold water and bring to the boil. Boil the eggs for four minutes — this should give you semi-hard boiled eggs with the yolks darker and softer in the middle. As soon as they are cooked, cool the eggs under cold running water. Then peel them, halve lengthways and arrange the slices fanning outwards in a shallow round dish.
To make the mayonnaise,