1-2 tablespoons mayonnaise
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
And speaking of eggs, if you've ever looked in the fridge to find a carton of eggs marked with an expired date there is a quick way to tell if they're still okay to eat.
Put your eggs in a bowl and cover with tap water. If the eggs sink and rest horizontally, they are very fresh. If the larger end of the eggs start to rise, your eggs are about one to two weeks old. If your eggs float, they've gone bad.
And one last thought on eggs. If you're ever in the strange mood to make deviled eggs, you should try my mother-in-law's recipe. They are the best I've ever tasted.
Curried Deviled Eggs
My mother-in-law's recipe
3 T miracle whip
3-4 T Heinz sweet relish
1 T curry powder (or to taste)
¼ chopped sweet white onion
Salt and pepper