Ingredients
Check off ingredients as you go
Serves 6
- 7 hard-boiled large eggs
- 1 large shallot, very finely minced
- 6 stems fresh chives, snipped (about 2 Tbsp)
- 3 Tbsp mayonnaise
- 1/2 Tbsp mustard
- Juice of 1/2 lemon
- Put 7 eggs in a saucepan of lightly salted water. Bring to a boil, then cook for about 10 minutes. Rinse under cold water so they cool down and peel more easily. 2.Chop a nice large shallot into tiny cubes. Snip the chives.
- Cut the eggs into small pieces.
- In a bowl, mix the mayonnaise, mustard and lemon juice, season with salt and pepper, then add the shallot and chives.
4. Add the eggs and mix gently so they don’t get too mashed. Keep in the fridge until ready to serve.
Tips and variations
Adding a little salt to the eggs’ cooking water makes the shells much easier to remove.
If you don’t have chives, you can use dill instead; it’s delicious too.
You can use a potato masher to break the eggs into small pieces.