( MAKES 12 )
Photo by Babiche Martens
- Three-quarter fill a saucepan with salted water. Bring to a boil then add the eggs and cook for five minutes. Pour off the water and run plenty of cold water over the eggs to stop them cooking.
- Shell the eggs and cut in half length-wise. Carefully remove the yolks to a bowl.
- Add the remaining ingredients and mash together well. Season with salt and pepper. Spoon or use a piping bag to put the mixture back into the cavity. Add extra snipped chives to garnish.