6 large free range eggs
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice
1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.
Put on good bread with some arugula for a great sandwich!