Ingredients
Method
- Place eggs in a large saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat and cover the pan.
- Let eggs sit in hot water for 12 minutes. Meanwhile, prepare an ice bath with cold water and ice cubes in a large bowl.
- Transfer eggs to ice bath using a slotted spoon. Let cool for at least 5 minutes before peeling.
- Peel eggs and place in a large mixing bowl. Using a fork, mash 4 of the eggs until they're broken up but still chunky.
- Chop the remaining 4 eggs with a knife into small pieces, about 1/4 inch. Add to the bowl with mashed eggs.
- Add mayonnaise, mustard, chives, salt, and pepper. Mix gently with a fork until just combined.
- Stir in lemon juice and taste. Adjust seasoning with more salt, pepper, or lemon juice as needed.
- Cover and refrigerate for at least 30 minutes before serving to let flavors blend.
Notes
Store covered in refrigerator for up to 3 days. For best texture, don't overmix the salad. You can substitute green onions for chives if preferred. Serve on bread, bagels, crackers, or lettuce cups.