How to make
Separate the egg yolks and place them in the bowl of a blender. Add the juice of half a lemon, oil and a pinch of salt. Place the blender on the bottom of the bowl and slowly puree, pulling upwards to obtain a smooth and thick egg mayonnaise.
Peel and cut into pieces four or five boiled eggs. Put them in a bowl and season with black pepper. Finely chop the spring onion and add it. Mix the eggs with the mayonnaise and stir in the salad.
Mix in a bowl equal amounts of honey and mustard and stir.
Halve the burger buns and toast them in a dry pan for a short time. Spread them with honey mustard and pour over the egg salad.
Chop the roasted lamb and place it on the salad, add slices of red onion and fresh arugula leaves.
Cover with the top of the bun and serve.
