Truffle Egg Mayo Sandwiches

• 5 large free-range eggs at room temperature
• 3 tablespoons (45ml) truffle mayonnaise
• Sea salt and freshly ground black pepper to season
• Sliced bread of your choice
• Frilly lettuce
• Blueberries, cucumber sticks and kiwi fruit, to serve

Place a small pot of water on the stove and bring to a boil. Gently lower the eggs into the water and boil for 7 minutes.

Remove the eggs and place into a bowl of ice water. Once the eggs are cool, peel and finely chop 4 of the eggs.

Place into a bowl with the mayonnaise and season to taste.

Assemble the sandwich with the egg mayo. Halve your extra egg and place it in the middle of each sandwich, add frilly lettuce and cut in half. Serve in your Le Creuset On The Go Lunch Box with blueberries, cucumber sticks and kiwi fruit.