Ingredients :

• Eggs — Use eggs that aren’t ultra-fresh if you can. A 8 to 10-day-old egg peels much better than a same-day egg — the shell comes off cleanly without tearing the white apart.
• Mayonnaise — Homemade if you feel like it, store-bought if you’re in a hurry. Avoid low-fat versions: they release water and make the filling soggy in less than an hour.
• Mild mustard — Not strong Dijon. Mild mustard provides binding and a slight tang without taking over. If you only have Dijon, use half as much.
• Chives — This is the spring soul of the recipe. They must be finely chopped — under your fingers, they almost smell like spring onions. If you can’t find any, a very finely chopped shallot works great too.