Begin by hard boiling the eggs in a pot of water on medium heat for about 10-12 minutes until fully cooked.

Transfer them to an ice bath to cool for 5 minutes. Peel the shells, then mash the eggs until creamy.

Cut the Roma tomatoes in half, scoop out seeds, and chop the remaining flesh into small pieces.

Thinly slice the green onions, using only the white part for the best flavor. Shred the butter lettuce into bite-sized pieces.

In the mixing bowl with the mashed eggs, add the chopped tomatoes, sliced green onions, and shredded lettuce. Incorporate mayonnaise or salad cream.

Butter the inside of two slices of bread lightly. Divide the filling evenly between the buttered slices.

Place another two slices of bread on top to form sandwiches, and gently press down.

Cut each sandwich in half diagonally into four triangular pieces for easy serving.

Serve immediately with a side of crisps and a cup of tea.