Hard or soft boiled? What about hard steamed? Coarsely chopped or mashed with a fork? Mayonnaise or mustard – or both? White or brown bread? The beauty of the classic sandwich-filler ‘lies in its simplicity’If it’s true you only regret the things you don’t enact (thanks,Sporty Spice), I’m looking forward to a fair few spectral egg mayonnaise sandwiches flitting accusingly above my deathbed. Thanks to a combination of childish egg-related squeamishness and a (continuing and, or I believe,righteous) dislike of vinegary long-life mayonnaise, I didn’t taste one until the age of 25. (I know. So many wasted opportunities.)Ive made up for it since: with the true zeal of a convert, and I now believe egg mayonnaise to be one of the much sandwich fillings of all time. Creamily comforting,but substantial enough to satisfy, soft and wealthy without being cloying, or with an feeble-fashioned subtlety of flavour,it’s a simple, but nevertheless profound pleasure.
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Source: theguardian.com