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Place the eggs in a pan in cold water.
Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes. Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed.
Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern. Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.