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, this is the reason that cooking the egg in hot water works better - at least for me.  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. 

When your timer goes off, take out the eggs.  Now they will be really hot and will continue to cook while they are in the shell.  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 ‘roll’ your eggs on your work surface from your fingertips towards your wrist until the shell crunches.  You should then be able to peel them relatively easy.  Ensure you remove all shell and the membrane and check that the egg has no small bits of shell.  Put the peeled eggs in a bowl. 

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

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