Egg And Mayo Rolls

Place the eggs into a pot (preferably with a transparent lid).

Cover the eggs with cold water and add a little salt – the salt will allow the eggs to peel easily.

Place the lid on the pot and bring to a boil on medium heat on the stovetop.

As soon as the water reaches a boil, remove the pot from the heat and set aside for 10 minutes. Do not remove the lid. This method is for hard boiled eggs.

After 10 minutes, place the eggs into cold water to stop the cooking process.

Thereafter, use a spoon and tap on the bottom side of the eggs to crack them.

Carefully remove the eggshells – you will notice how easily they come off.

Place the peeled eggs into a bowl & smash into chunks using a fork. Others tend to either slice them or separate the egg yolks from the egg whites etc but I find this method easier. (Of course, do what works best for you).

Add salt to taste & the mayonnaise. Black pepper may be added if desired.

Mix together until combined.

Spoon into buttered rolls or bread.

Garnish with freshly chopped chives & enjoy!

The egg and mayo mixture can be stored in an airtight container in the refrigerator for up to a week. This comes in handy if you need to grab something quick.