egg sandwich filling

I love eggs. Love egg sandwich lots. Here's how I do it:

2 large eggs hardboiled (softcore)
pinch of salt
dash of pepper
dash of mixed herbs (for an oriental twist, substitute with chopped spring onions even the bulb)
1 tabelspoon mayonnaise

Drop eggs into boiling water, cover and leave on low fire for 7 minutes. You may want to thaw the eggs from the fridge to avoid cracking the shells when they get in contact with the hot water. I don't like egg whites oozing out of the shell while the egg cooks, the water smells funny later. If you use smaller eggs, you might want to shorten the time it cooks on low fire e.g. small eggs for 3 minutes, medium eggs for 5 minutes. I like my egg yolks just about cooked, moist but not powdery - I find that they blend better.

Ready a basin of cold tap water to contain the eggs when they are cooked. Putting them in cold water helps your hands when peeling them. Squash eggs with fork, or if you prefer, chop into bits or place eggs into an egg slicer for a chunky effect. Stir in the mayo, make sure all the egg is covered with it. Add in salt, pepper and mixed herbs according to your taste. Viola! Into the bread it goes, perfect.