Ingredients

Check off ingredients as you go

For 6 people

• 7 hard-boiled eggs
• 1 large shallot, very finely chopped
• 6 stems fresh chives, minced (about 2 tablespoons)
• 3 tablespoons mayonnaise
• 1/2 tablespoon mustard
• Juice of 1/2 lemon

If you change the number of serving, consider adjusting cooking times!

1. Place 7 eggs in a pot 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. Finely dice the shallot. Mince the chives.
2. Cut the eggs into small pieces.
3. In a bowl, mix the mayonnaise, mustard, lemon juice, salt, and pepper. Add the shallot and chives.

4. Add the eggs and mix gently so they don’t get too mashed. Refrigerate until ready to serve.

Tips and variations

• Adding a bit of salt to the egg cooking water makes the shells much easier to remove.

• If you don’t have chives, you can substitute with dill - it’s delicious too.

• You can use a potato masher to make small egg pieces.