Hard-boil the eggs for 10 minutes, then plunge them into cold water at once to prevent a dark line forming around the yolk. Leave the eggs to cool. Remove the shells and halve the eggs lengthways.

Mix together the mayonnaise, cream, lemon juice and seasoning. Arrange two lettuce leaves on each of four individual serving plates. Top the lettuce with two egg halves.

Pour the mayonnaise mixture over the egg halves.

Garnish each serving with a sprinkle of chopped chives and serve with brown bread and butter.