Bring 1/2 inch of water in a medium sauce pan to a boil. Immediately add the eggs gently, and cover.

Set the timer for 10 minutes and prepare a water bath by placing 1 cup or more of ice cubes in a bowl along with some cold water.

As soon as the timer has gone off, use a spider or slotted spoon to transfer the eggs to the water bath.

When they are cool to the touch, peel them. I do this by cracking both the top and bottom of each egg, peel away the shell, and then peel a seam to connect them. Then pull away at the shell, ensuring that you have captured the membrane as well. Repeat with all the eggs.

Using a box grater, grate the eggs into a medium sized bowl. Add the mayonnaise and stir through gently. Add the pickles and a good pinch of salt and pepper. Stir through and taste, re-season if desired.

Place in the fridge till time to use. If it has stiffened, feel free to add another tbsp of mayonnaise.

There is enough here to make 4 average sized sandwiches.

Make sure the bread is fresh or warmed through so that it isn't too tough or chewy. (if it is, you may find that the egg salad oozes out the sides too much)

Lettuce, microgreens, cucumber slices or even tomato are all great on an egg salad sandwich.

Alternatively, place in a bowl, scatter with microgreens and scoop up with crackers!