• Eggs (at least 5)
• Raisins
• Real Mayonnaise
• Salt and Pepper

Boil the eggs till they're hard-boiled. My trick is to add a pinch of salt to the water to increase the boiling point and boil the eggs for about 9-10 minutes. Leave it in the water for about 2 minutes because it seriously helps in peeling the eggs, somehow.

Put all the peeled, hard-boiled eggs into a bowl that is big and deep enough for mashing. I like to use a fork for mashing because it gives irregular sizes where the coarser crumps are not too large.

When the eggs are all mashed up, add in the mayonnaise, about 2 table spoon to start off. Mix well, really well. If you like it lumpier or you're a great fan of mayo, add more, but not too much. Remember, you're making Egg Mayo, not Mayo Egg.

Once you're happy with the texture of the base (egg and mayo), mix in however much raisins you want. This adds a nice chewy and sweet twist.

Season with lots of pepper (I like it peppery ^.^) but sparingly on salt because mayonnaise itself is quite rich in flavour and unfortunately high in fats.

Best served chilled.

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I'd made this for 200 people as light refreshments and it was gone in a flash. To cut cost, of course I didn't include the raisins.

It's tasty on it's own.
You can wrap it with a slice of tomato in a piece of cabbage.
You can wrap it with sausage and some rice in a large piece of seaweed.
You can spread it directly on a slice of bread or after a coat of butter.
It's just very nice lah... perfect for holidays because it's "multi-purpose", You can eat it for any meal, and if you can't finish it, keep it chilled in the refrigerator till you feel hungry again.

Today, I tried a different rendition. I left the raisins and added a touch of Caesar Salad dressing for a slightly sour taste. It tasted interesting, still nice, but the original is always the best!