Hard-boil the 7 eggs. For perfect hard-boiled eggs, fill a pan with water with 1-2 inches of water above the eggs. Add a pinch of salt to prevent cracking and help with peeling.
Bring the water to a boil. Lower the heat to light-medium, and set the timer for 12 minutes. The eggs need to be hard-boiled: the yokes need to be completely set, but you don't need the green-yolk stage. Twelve minutes is a perfect time. After 12 minutes, shock the eggs by running the pan with the eggs under cold water.
Peel the eggs. Slice the egg whites as if you are cutting an avocado, leaving the egg yolk intact.
Scoop out the egg yolks, and put in a bowl. Add the spices, and squish with a fork until the yolks resemble coarse sand. Add the mayonnaise and mix well.
Using the egg slicer, slice the egg whites, and rotate the slices 90 degrees to get little cubes. You can get the same effect using a sharp knife.
Add the egg whites to the bowl and mix well. Transfer the salad to a container you can close air-tight and refrigerate. Eat and repeat.