My mum always made this egg salad for birthdays, where she would serve it in a bowl alongside sliced baguette. everybody adores it. Whenever you boil eggs, boil a couple extra just for this.
- 4 large eggs
- 3 tbs mayonnaise
- 1 tbs fresh chives, chopped
Place the eggs in cold water, bring them to the boil and cook for 6 minutes. Shock under cold water. Take them out of the water and leave to cool.
Slice the eggs and then slice the other way. I use an egg slicer for this, slicing the egg and then turning it 90 degrees and slicing it again. An alternative is to chop the egg roughly if you prefer, but rougher pieces will need less mayonnaise.
Combine the eggs with the mayo and chives, then season to taste with salt and pepper.