I'm lovin' the egg ideas that were shared in this thread!

I'm a pretty basic kinda guy with my food, in general, and with eggs, in particular.

For me I use one of two HB'ing methods that I've learned:

1. The 10-minute egg, by Emeril: Add eggs to boiling water. Rolling boil - 3 minutes. Lid on and remove from heat - 7 minutes. Ice-water bath. This one tends to soft-boil the larger eggs.

2. The 14 minute egg: Add eggs to boiling water - 14 minutes. Ice-water bath.

Anywho, once they're peeled, I've tried adding a few things to my basic mix of yolk, mayo, mustard, salt/pepper:

Chives (garnish)
Kale (garnish)
Onion (overpowering, IMO)
Garlic (minced & mixed)

Ham (chunked, hidden in the cavity, *surprise*)
Keilbasa (half of a thin round slice standing, flat edge down, in the mix)
note: go heavier on the mustard to compliment the keilbasa