6 eggs
3-4 tablespoons mayonnaise
salt and pepper to taste

Place eggs in a medium saucepan and just cover with cold water. Cover with lid and bring to a boil. Let boil for 5 minutes, then turn off heat, leaving pan on the burner. Let set for 15 minutes, then place pan in sink, remove lid and run cold water over eggs till just cool enough to handle.

Pour off all but an inch or so of water, add a cup of ice cubes, and cover with lid. Holding lid with one hand and pot handle with the other, shake pan vigorously in all directions to crack egg shells.

Remove lid. Remove any remaining egg shells under running cold water. I find with this method many times the eggs are nearly totally clean of shells and need very little shelling.

Dice eggs into a flat bottomed bowl and then use a potato masher to mash eggs to your preferred consistency. Add mayonnaise and salt and pepper to your taste and mix well.

Recipe may be increased. Refrigerate any leftovers.

If you like deviled eggs, you may like deviled egg salad. Just add mustard to taste, 1 tablespoon white vinegar and 1-2 tablespoons sugar to the above mixture and mix well.