Boil your eggs in a saucepan filled with water. Bring to a gentle boil and let them cook for about 10 minutes, ensuring they are hard-boiled and easy to peel.

Peel the cooled eggs under running water. This helps to remove the shell easily, leaving you with smooth, unblemished egg whites ready for your salad.

Chop the peeled eggs into small pieces using a sharp knife. Aim for bite-sized chunks that will blend well with other ingredients while still providing texture.

Mix the chopped eggs in a bowl with mayonnaise, mustard, salt, and pepper. Stir gently until everything is combined nicely; the mixture should be creamy and well-seasoned.

Add finely chopped onions or chives for extra flavor. This step adds a delightful crunch and enhances the overall taste of your eiersalat.

Chill your salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully, creating a more delicious dish.