Ingredients
- 6 large eggs at room temperature
- 1/4 cup sugar-free mayonnaise or cottage cheese
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chives finely chopped
Instructions
- Bring a medium pot of water to a boil on high heat. Once boiling, lower the heat to medium high and use a large spoon to slowly lower the eggs individually into the water. Gently boil for 10 minutes.
- While the eggs are cooking, prepare an ice bath by filling a medium bowl with lots of ice and some cold water. When the eggs are done, use a spoon to transfer them to the ice bath so they stop cooking.
- Once the eggs are cool enough to handle, gently crack each egg all over on a flat surface. Tap the bottom and four sides of the egg, as this will help to loosen the shell for easier peeling. Peel each egg.
- Chop the hard-boiled eggs into small pieces and place them in a medium mixing bowl.
- Add mayonnaise, Dijon mustard, sea salt, and black pepper to the bowl.
- Mix all the ingredients until well combined. Stir in the chives for added flavor and color, then serve.
