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Bring a large pan of water to the boil. Lower in the eggs and cook for 8 mins, then drain and cool under cold running water. Peel the eggs. Meanwhile, finely chop the chives and cornichons.
Cut the eggs in half and remove the yolks. Mash the yolks in a bowl, then chop the whites and add them in. Stir through the chives, cornichons, vinegar, cottage cheese and mustard. Season with salt and white pepper.
Peel and finely slice the red onion.
Spoon the egg mayo onto a bagel, slice of toast, a jacket potato – whatever you fancy – and top with the red onion. Finish with some more chives, if you like. The egg mayo will keep in the fridge for 2 days.