If your eggs aren’t already hard boiled, bring a medium pot of water to a boil. Add 9 eggs and simmer for 12 minutes. Immediately drain eggs and add to an ice water bath. Let cool completely.

Peel, halve, and transfer yolks to a large bowl. Very finely chop the whites.

To the bowl with the yolks, add ⅓ cup Ayoh Dijonayo and 3 tablespoons white wine vinegar. Combine with a silicone spatula, smashing the yolks into the mayo, until smooth and fully combined. Add the whites, stir gently to combine, and loosen the mixture with 2 tablespoons water, adding more water, a tablespoon at a time, until a creamy but bound consistency is reached. Season with 2 ½ teaspoons salt and lots of black pepper. Transfer to the refrigerator to chill.

Warm a large skillet over medium-high heat. Add a small knob of butter, swirling to coat the skillet. Add as many crumpets will fit and crisp until golden on both sides, repeating with more batches of crumpets as necessary, about 2 minutes per side.

Roughly chop about 1 packed cup tarragon, chives, and/or dill. Add to egg salad and mix gently to combine. Season one last time with additional salt, pepper, or white wine vinegar.

Slather each crumpet generously with additional Dijonayo. Top with thinly sliced ham, a big scoop of egg salad, and additional herbs. Finish with a big squeeze of lemon juice and a generous grinding of black pepper, and eat!