Once you've tried your own freshly-made egg mayonnaise, you'll be hooked, especially when you fill a soft white bap with it. Perfect at lunchtime or… anytime!
First, start by boiling the eggs. Bring a pan of water to the boil and simmer for 5 to 6 minutes. You want your eggs to be hard-boiled.
When sufficiently boiled, remove and run the eggs under cold water to allow them to cool. Carefully remove the shell from the eggs and place them into a bowl with the mayonnaise, spring onion and salt. Mix well until lovely and creamy.
Generously fill the bap with the egg mayonnaise mixture, then devour!