DOUBLE EGG CLUB SANDWICHES

1. To make the mayonnaise, put the egg yolk into a medium bowl that has been warmed by rinsing in hot water then dried.
2. Add the vinegar, salt, pepper and mustard. Whisk to mix.
3. Whisking all the time, add the oil, first a drop at a time, then increasing the rate of flow when the mayonnaise begins to form an emulsion.
4. When all the oil is added, whisk in the hot water to soften the mixture. Use an egg slicer or sharp knife to slice the eggs.
5. Then cut the slices to make small chunky pieces. Put the eggs into a bowl and season with a little salt and pepper.
6. Add enough mayonnaise to bind them into a moist mixture. Add the herbs. Check the seasoning. Spread the bread lightly with soft butter.
7. Spread half the filling on 4 slices. Cover with 4 slices of bread, butter the tops and spread the remaining filling over the top.
8. Top with the remaining 4 slices. Wrap in plastic wrap and put into the fridge for an hour to allow the filling to set.
9. Trim the sandwiches one at a time, using a sharp serrated or electric knife to remove the crusts, then cut each one into 4 triangles.
10. Cover with plastic wrap or a clean, damp cloth until serving time.

MOCK CRAB SANDWICHES

1. Combine the egg, cheese and tomato and season with salt and pepper.
2. Add the lemon juice, Tabasco and enough mayonnaise to make a moist filling.
3. Spread the filling on 2 slices of buttered bread and top with the remaining slices.
4. Cut off the crusts and cut each sandwich into 4 triangles.