Bring some water to a boil in a pot. As soon as it boils, add a pinch of salt and the eggs. Boil the eggs for 10 minutes. ** Use a kitchen timer! Then strain the water and leave the eggs to cool in some cold water.
As soon as they’ve cooled, peel the eggs. Do it underwater to avoid getting pieces of eggshell in your salad.
The egg salad
Squish the peeled eggs with a fork into a bowl or chop them with a large knife.
Add 2 tablespoons of mayonnaise and 2 tablespoons of yogurt and season to taste with pepper and salt. Dice some chives and add them to taste.