Ingredients
3 large eggs 
2-3 tbsp mayonnaise 
Salt 
Pepper
Fresh bread or rolls
Butter

Method
There are many ways to boil eggs, you just need to find the method that works best for you.  Mine is below.  Different pots hold the heat differently and so will affect the cooking time.  You want these eggs to have the white totally set hard and the yolk set but still very creamy. 

Before you start make sure you have a timer ready. Take a small saucepan, fill with water and ensure the eggs are completely covered with water. Bring the water to a rolling boil on a high heat and then turn off the heat as soon as the water boils and cover with the lid.  Set your timer for 5 minutes. 

Meanwhile get a bowl of ice cold water.

When your timer goes off, take out the eggs of the hot water and plunge into the cold water for a minute.  You want to leave the eggs just long enough that you can handle them without burning yourself. 

Holding the eggs on the ends, tap the shell and very gently ‘roll’ your eggs on your work surface from your fingertips towards your wrist until the shell crunches.  Be firm enough to crack the eggs but not so firm they collapse. You should then be able to peel them relatively easily.  Ensure you remove all shell and the membrane and check that the egg has no small bits of shell lurking anywhere.  Put the peeled eggs in a bowl. 

Once all of the eggs are peeled, just crush your egg with a fork and add 2 tbsp mayonnaise, salt and pepper to taste and mix thoroughly.  You might need or want the additional tbsp mayonnaise (or even salad cream).

Serve while still warm - you will never want to eat cold again! Serve on fresh bread or rolls.