Step 1

To boil the eggs, place them in a small pot and cover completely with cold water. Bring to the boil, and when the water is bubbling place the lid on the pan and turn off the heat. Leave to steam for 10 minutes.

Step 2

Remove the eggs from the pan and place in a bowl of cold water. Leave to cool for at least 5 minutes.

Step 3

Peel the eggs and slice in half. Remove the yolks and add them to a small bowl.

Step 4

Add the mayonnaise and mustard to the egg yolks. I prefer to start with 5-6 tablespoons of mayo and add more as needed.

Step 5

Mash together with a fork to create a thick and creamy sauce. Season with some salt and black pepper to taste.

Step 6

Dice up your egg whites - I like mine chunky, but chop them super fine if that's what you prefer!

Step 7

Add the egg whites and chives to the yolk and mayo mixture, and stir everything together. Serve immediately or store in the fridge for up to 3 days.