6 hard boiled free range eggs, peeled
2 tbsp. garlic and chive aioli
1 tbsp. yellow mustard
4 kale or lettuce leaves
8 slices whole-wheat bread
Salt and pepper, to taste
Slice eggs and mix in a medium bowl with aioli, mustard, salt and pepper.
Refrigerate, covered to blend the flavours.
Serve on bread, topped with kale or lettuce leaf.
*Additional ingredients can be added to this versatile dish, like cherry tomatoes, spring onions or fried bacon strips for an easy appetiser or lunch.