This mix makes a great club sandwich, or ham and egg roll.
- Cover the eggs with 2.5cm of water in a medium saucepan. Bring to a boil, then reduce theheat to a simmer for 6 minutes.
- When the timer goes off, transfer the eggs to a cold bowl of water to stop them cooking.
- When cool enough to handle, gently crack all over on a hard surface and peel the shell, starting at the thick end of the egg (sometimes it’s easier to do this under running water).
- Mash eggs to a fine crumb, then add the mayonnaise, salt and pepper and beat well with a fork until fluffy. (You could add black pepper, but it will discolour the mixture).