Ingredients
8 large eggs
100 ml mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Pepper to taste
Chives, chopped (for garnish)
Butter (for serving, optional)
Bread (optional, for serving)
Method
Place the eggs in a pot and cover them with cold water.
Bring the water to a boil over medium heat and then remove from the heat.
Cover the pot and let it sit for 10-12 minutes to cook the eggs.
After the time is up, transfer the eggs to an ice bath to cool them down.
Peel the cooled eggs, slice them in half, and mix the yolks with mayonnaise, mustard, lemon juice, salt, and pepper. Spoon the mixture back into the egg whites. Garnish with chives before serving.
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