Egg salad

Chop hard-boiled eggs and fold them into mayonnaise with a little mustard, salt and black pepper. Mash some of the yolk into the dressing for a creamier filling, or leave the eggs chunkier for more bite.

For firm yolks that chop neatly, simmer medium eggs for about 9–10 minutes, then cool them promptly in cold water before peeling. Cool eggs fully before mixing them with mayonnaise.

Keep it covered in the fridge and eat it within 2 days. Return it to the fridge promptly after serving, and discard it if it has been left at room temperature for more than 2 hours.

Spoon it into a jacket potato, serve it on crisp lettuce leaves, or tuck it into a wrap with sliced cucumber and watercress. A little chopped chive or spring onion adds freshness without overpowering the egg.

Yes: use thick Greek yoghurt, mashed avocado or a mixture of yoghurt and mustard instead. The result will be less rich than mayonnaise-based egg salad, so season it well and add the dressing gradually.

They are often used for much the same chopped-egg-and-mayonnaise filling, though recipes called egg salad may include extras such as celery, mustard or herbs. Egg mayonnaise is usually the simpler version.

Egg and potato salad has fewer calories per 100 g: 193 kcal, compared with 255 kcal for egg salad. Potato also makes it a more substantial side dish, while egg salad is commonly used as a sandwich filling.