Easy egg salad

Preparation -- 10 minutes

Carefully place the eggs in a small pan and cover them with cold water. Bring the water to a boil on medium-high heat. When the water starts to boil, the time starts counting. 7 minutes until you've boiled the perfect eggs.

Immediately chill the eggs, the easiest way to do this is using ice water or running cold water. Meanwhile finely CHOP the fresh chives, you'll need about 1 tablespoon.

RINSE and chop the celery stalk as fine as you can. 

Finishing up the easy egg salad -- 5 minutes

PEEL the boiled eggs and transfer them to your cutting board. You can chop them with your chef's knife, or use a fork. COMBINE chives, celery stalk, lemon juice, eggs and mayonnaise in the medium-sized bowl.

Season with pepper and salt and serve with toast or bread. Garnish with some more chives if you prefer.