For one sandwich

1 egg, hard-boiled
1 tablespoon finely chopped nasturtium leaves (include small flower buds and flowers if you like)
1 tablespoon finely chopped angled onion leaves (lower half of the leaf is best here, flowers definitely recommended)
A generous spoonful of mayonnaise
Salt and pepper to taste

Shell the hard-boiled egg and cut it into quarters. Pop it in a small bowl with the other ingredients and mash with a fork until as smooth or chunky as you desire. Put it between two slices of bread – a malty rye is particularly good, or go for thinly sliced, buttered white with the crusts cut off if you’re aiming for high tea vibes. Just don’t forget to put those crusts in the freezer so you can turn them into croutons later.