By William Lander, Shaun Searley and Daniel Morgenthau
A mainstay of the shop’s lunchtime offer, this may seem a slightly cerebral take on the children’s party classic but all the herbs are key and really do elevate it.
Hard-boil the eggs for 8 minutes, then refresh in ice-cold water. When the eggs are cool enough to handle, peel and break into a coarse texture using a fork.
Finely chop the chives, parsley and lovage. Make sure your knife is razor sharp so that you don’t bruise the herbs. Add to the eggs, along with the mayonnaise and mustard and season to taste. We like to use plenty of black pepper.<