CLASSICAL METHOD: Put raw eggs in a saucepan and carefully cover with cold water. Bring to a boil, slowly . Reduce heat to just below simmer and let them harden in the water for 20 minutes. Remove from heat,drain off water and add cold water. In 30 seconds drain off water again and replace with cold water and let sit 10 min..Drain and dry on paper towels. Refrigerate. When eggs are cold,peel off the shells and chop the eggs up and blend in the rest of the ingredients. Spread evenly between 4 slices of buttered bread or toast. Cover with remaining slices.

MICROWAVE METHOD:Into each of 4 microwave-safe custard cups put a tsp. of water then 1 egg,removed from shell. Use a toothpick to prick yolks to prevent bursting. Cover with plastic wrap. Cook at 50 per cent power about 4 minutes or until whites are almost opaque. Let stand 3 minutes.Transfer to a bowl. Use a fork to mash. Mix in mayonaisse and seasonings to taste. Spread mixture over 4 slices of bread. Cover with remaining slices.