Boil the eggs. Place the eggs in water, and bring to a boil. Continue boiling for about 13 minutes.

Break the boiled eggs into pieces.

Heat oil in a frying pan, add the thinly sliced onion, and saute until it becomes soft and wilted. Turn off the heat, and let it cool.

Add the Step 3 onion to Step 2, and season with the mayonnaise, salt and pepper.

Roll it up in the same way as when you make spring rolls. Use katakuriko to secure the ends.

Deep-fry in heated oil at 180℃ until golden brown.

Transfer to a tray, and drain excess oil.

Serve on a plate and enjoy while they are still hot. Since they are already flavoured, you can eat them as they are.