Put the eggs in a pot with the water covering 2 inches above the eggs and add a pinch of salt, spreading the salt over the eggs. Boil over low heat for about 15 mins until cooked. Remove the shell and dice the egg.
Add the mayonnaise and salt to the egg mixture
For the Toast Cups
Slice off the brown edges from the white bread.
Place a slice of bread and press into a cupcake mould.
Trim off all the corners that stick out of the edge of the cup. Make sure the base of the mould is lined with bread to form the shape of a cup. One slice of bread makes one bread cup. Repeat this process until all the bread is used up.
Place the bread cups on a rack and put in the oven to bake for about 10 mins at 160*C until it is gold brown. If the bottom of the bread is not crispy, remove it from the mould, invert it and put back into the oven to bake for another 2-3 mins until golden brown.
Assembling the Egg Mayo Toast Cups
When ready to serve, spoon a small mound of the egg mayo mixture into the toast cup