Prep time: 10min (if making a sandwich)
Cooking time: 20min
Serves: 3-4

1. Boil eggs for 10 minutes.

   • • I put salt and a tablespoon of mild-tasting vinegar in the water to make the eggs easier to peel. I use grain or rice vinegar because that's what I usually have in my kitchen, but apple cider vinegar works fine too.

     • Use old eggs that have been in your fridge for a week or more of you want them even easier to peel.

     • Fresh eggs are the hardest to peel. They really stick to the shell for dear life.

     • It doesn't really matter if you overboil them or you peel them badly.

2. Peel eggs. Use an egg slicer to cut them horizontally and then vertically.

   • • In case you don't know what an egg slicer is, here's an example.

     • Horizontally first, because I find that when I slice them vertically, it's hard to turn them around to slice horizontally after that - they just fall apart.

3. Transfer the sliced eggs into a mixing bowl. Add mayonnaise, pink salt and pepper. Mix well.

4. Taste the eggs. Sometimes I find that they need a little sugar. Other times, the egg somehow is sweet is enough and doesn't need the sugar.

5. Optional: Sprinkle parsley flakes on the eggs for a little more flavour.

6. Also optional: Assemble an egg mayo sandwich with these additional ingredients:

   • • Bread

     • Sliced tomatoes

     • Sliced cucumbers